s'inscrire

S'inscrire
Mot de passe oublié?

Historique de recherche
Liste pense-bête
Liens vers eurolivre.fr
Paramètres des cookies

Conseils d'eurolivre.fr

Acheter un livre

Outils de recherche

Actualités

Vous avez désactivé JavaScript des réglages de votre navigateur. Afin d'optimiser l'efficacité de la recherche de livres, nous vous conseillons d'activer JavaScript pour eurolivre.fr

- 5 Résultats

prix le plus bas: € 48,73, prix le plus élevé: € 67,71, prix moyen: € 56,48

Reduction of Milk Proteins Allergenicity The Physicochemical, Immunological 1739 - Sakr, Sally S.; Abd-Rabo, Fawzia H. R.; El-Dieb, Samia M.

(*)

Sakr, Sally S.; Abd-Rabo, Fawzia H. R.; El-Dieb, Samia M.:
Reduction of Milk Proteins Allergenicity The Physicochemical, Immunological 1739 - nouveau livre

2012, ISBN: 3847370391

Reduction of Milk Proteins Allergenicity: The Physicochemical, Immunological and Technological Changes of Milk Induced By Microbial Transglutaminase. Food industries world wide, are looki… Plus…

Reduction of Milk Proteins Allergenicity: The Physicochemical, Immunological and Technological Changes of Milk Induced By Microbial Transglutaminase. Food industries world wide, are looking forward to develop new ingredients or dairy products with novel physical and functional characteristics. Reduction of Milk Proteins Allergenicity: The Physicochemical, Immunological and Technological Changes of Milk Induced By Microbial TransglutaminaseEinbandPaperback / SoftbackAutor(en)Sakr, Sally S.; Abd-Rabo, Fawzia H. R.; El-Dieb, Samia M.VerlagLAP Lambert Academic PublishingAuflageAufl.Ausgabe2012Formatangaben96 pagesSpracheengISBN3847370391ISBN-13 / EAN9783847370390PreisEUR 49,00 (inkl. MwSt.)NEUWARE - Tagesaktueller, sicherer und weltweiter Versand. Rechnung legen wir bei.Food industries world wide, are looking forward to develop new ingredients or dairy products with novel physical and functional characteristics. Cows' milk is one of the most common causes of food allergy in the years of life. Buffaloes' milk production is the second largest milk supply in the world after cows' milk. Much more attention has been paid to the allergy from buffaloes' -lactoglobulin from the increasing consumption of buffaloes' milk. Different technological possibilities to reduce the immunoreactive properties of milk such as lactic fermentation, enzymatic modification and conjugation of milk proteins with polyethylene glycol, the influence of high temperature and the cross-linking by MTGase seems to be a more advantageous solution which can be proposed to prepare milk protein as a base for hypoallergenic formula. This book aims to modify Cows' and Buffaloes' milk proteins using MTGase in order to improve their nutritional and functional properties and can also reduce their allergenicity.Hinweis: Auflage und/oder Erscheinungsjahr können im Buchkatalog von eBay unter Umständen von unseren Angeboten abweichen. Dies gilt insbesondere wenn eine ISBN durch den Verlag doppelt vergeben wurde. Im Einzelfall bzw. bei Bedarf bitte VOR Bestellung erfragen.Angaben zur Versandzeit stammen aus Standardeinstellung von ebay; Wir verschicken tagesaktuell; Sendungen unter 1 kg werden als Waren-/Büchersendung (Laufzeiten sind leider sehr unterschiedlich zwischen 2 und 14 Werktagen) verschickt, ab 1 Kg erfolgt der Versand über DPD.Falls Sie eine Bestellung dringend bzw. zu einem bestimmten Zeitpunkt benötigen, wählen Sie bitte immer die Versandart PAKETVERSAND (DPD Classic), ansonsten können wir die Lieferzeiten nicht garantieren.Artikel eingestellt mit dem w+h GmbH eBay-ServiceDaten- und Bilderhosting mit freundlicher Unterstützung von Buchfreund. (2022-05-20), Festpreisangebot, [LT: FixedPrice], EAN: 9783847370390, Buchtitel: Reduction of Milk Proteins Allergenicity The Physicochemical, Imm, Sprache: Englisch, Format: 96 pages, Produktart: Paperback / Softback, Anzahl der Seiten: 96 pages, 2012<

ebay.de

getbooks-de
99.1, Zahlungsarten: Paypal, APPLE_PAY, Google Pay, Visa, Mastercard, American Express. Frais d'envoiVersand zum Fixpreis, [SHT: Sparversand], 65*** Idstein, [TO: Weltweit] (EUR 2.99)
Details...

(*) Livre non disponible signifie que le livre est actuellement pas disponible à l'une des plates-formes associées nous recherche.

Reduction of Milk Proteins Allergenicity: the Physicochemical, Immunological and Technological Changes of Milk Induced By Microbial Transglutaminase - Sally S. Sakr, Fawzia H. R. Abd-Rabo, Samia M. El-Dieb

EXEMPLE

(*)

Sally S. Sakr, Fawzia H. R. Abd-Rabo, Samia M. El-Dieb:
Reduction of Milk Proteins Allergenicity: the Physicochemical, Immunological and Technological Changes of Milk Induced By Microbial Transglutaminase - Livres de poche

2012, ISBN: 9783847370390

Paperback, Neubuch, BRAND NEW BOOK! Shipped within 24-48 hours. Normal delivery time is 5-12 days. Please note some orders may be shipped from UK with same delivery timeframe, ***NO EXPED… Plus…

alibris.co.uk

Wilmington, DE, Awesomebooks_Newbooks
Frais d'envoiLivraison non-comprise
Details...

(*) Livre non disponible signifie que le livre est actuellement pas disponible à l'une des plates-formes associées nous recherche.

Reduction of Milk Proteins Allergenicity: The Physicochemical, Immunological and Technological Changes of Milk Induced By Microbial Transglutaminase [Soft Cover ] - Sakr, Sally S.

(*)

Sakr, Sally S.", "Abd-Rabo, Fawzia H. R.", "El-Dieb, Samia M.":
Reduction of Milk Proteins Allergenicity: The Physicochemical, Immunological and Technological Changes of Milk Induced By Microbial Transglutaminase [Soft Cover ] - Livres de poche

2012, ISBN: 3847370391

[EAN: 9783847370390], Neubuch, [PU: LAP LAMBERT Academic Publishing], Books

AbeBooks.de

booksXpress, Freehold, NJ, U.S.A. [71410708] [Rating: 4 (von 5)]
NEW BOOK. Frais d'envoi EUR 8.20
Details...

(*) Livre non disponible signifie que le livre est actuellement pas disponible à l'une des plates-formes associées nous recherche.

Reduction of Milk Proteins Allergenicity - Sally S. Sakr

EXEMPLE

(*)

Sally S. Sakr:
Reduction of Milk Proteins Allergenicity - Livres de poche

2012, ISBN: 3847370391

[EAN: 9783847370390], Neubuch, [PU: LAP Lambert Academic Publishing], PRINT ON DEMAND Book; New; Fast Shipping from the UK., Books

AbeBooks.de

Ria Christie Collections, Uxbridge, United Kingdom [59718070] [Rating: 5 (von 5)]
NEW BOOK. Frais d'envoi EUR 1.74
Details...

(*) Livre non disponible signifie que le livre est actuellement pas disponible à l'une des plates-formes associées nous recherche.

Reduction of Milk Proteins Allergenicity - Sakr, Sally S.

(*)

Sakr, Sally S.:
Reduction of Milk Proteins Allergenicity - Livres de poche

2012, ISBN: 3847370391

[EAN: 9783847370390], Neubuch, [PU: LAP Lambert Academic Publishing 2012-01], Books

AbeBooks.de

Chiron Media, Wallingford, United Kingdom [55661942] [Rating: 5 (von 5)]
NEW BOOK. Frais d'envoi EUR 14.55
Details...

(*) Livre non disponible signifie que le livre est actuellement pas disponible à l'une des plates-formes associées nous recherche.

1

Reduction of Milk Proteins Allergenicity The Physicochemical, Immunological 1739 - Sakr, Sally S.; Abd-Rabo, Fawzia H. R.; El-Dieb, Samia M.

Commander
sur ebay.de

€ 49,00

Envoi: € 2,99¹

Détails du fournisseur

Lien sponsorisé

Sakr, Sally S.; Abd-Rabo, Fawzia H. R.; El-Dieb, Samia M.:

Reduction of Milk Proteins Allergenicity The Physicochemical, Immunological 1739 - nouveau livre

2012, ISBN: 3847370391

Reduction of Milk Proteins Allergenicity: The Physicochemical, Immunological and Technological Changes of Milk Induced By Microbial Transglutaminase. Food industries world wide, are looki… Plus…

Reduction of Milk Proteins Allergenicity: The Physicochemical, Immunological and Technological Changes of Milk Induced By Microbial Transglutaminase. Food industries world wide, are looking forward to develop new ingredients or dairy products with novel physical and functional characteristics. Reduction of Milk Proteins Allergenicity: The Physicochemical, Immunological and Technological Changes of Milk Induced By Microbial TransglutaminaseEinbandPaperback / SoftbackAutor(en)Sakr, Sally S.; Abd-Rabo, Fawzia H. R.; El-Dieb, Samia M.VerlagLAP Lambert Academic PublishingAuflageAufl.Ausgabe2012Formatangaben96 pagesSpracheengISBN3847370391ISBN-13 / EAN9783847370390PreisEUR 49,00 (inkl. MwSt.)NEUWARE - Tagesaktueller, sicherer und weltweiter Versand. Rechnung legen wir bei.Food industries world wide, are looking forward to develop new ingredients or dairy products with novel physical and functional characteristics. Cows' milk is one of the most common causes of food allergy in the years of life. Buffaloes' milk production is the second largest milk supply in the world after cows' milk. Much more attention has been paid to the allergy from buffaloes' -lactoglobulin from the increasing consumption of buffaloes' milk. Different technological possibilities to reduce the immunoreactive properties of milk such as lactic fermentation, enzymatic modification and conjugation of milk proteins with polyethylene glycol, the influence of high temperature and the cross-linking by MTGase seems to be a more advantageous solution which can be proposed to prepare milk protein as a base for hypoallergenic formula. This book aims to modify Cows' and Buffaloes' milk proteins using MTGase in order to improve their nutritional and functional properties and can also reduce their allergenicity.Hinweis: Auflage und/oder Erscheinungsjahr können im Buchkatalog von eBay unter Umständen von unseren Angeboten abweichen. Dies gilt insbesondere wenn eine ISBN durch den Verlag doppelt vergeben wurde. Im Einzelfall bzw. bei Bedarf bitte VOR Bestellung erfragen.Angaben zur Versandzeit stammen aus Standardeinstellung von ebay; Wir verschicken tagesaktuell; Sendungen unter 1 kg werden als Waren-/Büchersendung (Laufzeiten sind leider sehr unterschiedlich zwischen 2 und 14 Werktagen) verschickt, ab 1 Kg erfolgt der Versand über DPD.Falls Sie eine Bestellung dringend bzw. zu einem bestimmten Zeitpunkt benötigen, wählen Sie bitte immer die Versandart PAKETVERSAND (DPD Classic), ansonsten können wir die Lieferzeiten nicht garantieren.Artikel eingestellt mit dem w+h GmbH eBay-ServiceDaten- und Bilderhosting mit freundlicher Unterstützung von Buchfreund. (2022-05-20), Festpreisangebot, [LT: FixedPrice], EAN: 9783847370390, Buchtitel: Reduction of Milk Proteins Allergenicity The Physicochemical, Imm, Sprache: Englisch, Format: 96 pages, Produktart: Paperback / Softback, Anzahl der Seiten: 96 pages, 2012<

99.1, Zahlungsarten: Paypal, APPLE_PAY, Google Pay, Visa, Mastercard, American Express. Frais d'envoiVersand zum Fixpreis, [SHT: Sparversand], 65*** Idstein, [TO: Weltweit] (EUR 2.99) getbooks-de

Informations sur tendance des prix

2

Commander
sur alibris.co.uk

€ 65,47

Détails et expédition

Lien sponsorisé

Sally S. Sakr, Fawzia H. R. Abd-Rabo, Samia M. El-Dieb:

Reduction of Milk Proteins Allergenicity: the Physicochemical, Immunological and Technological Changes of Milk Induced By Microbial Transglutaminase - Livres de poche

2012, ISBN: 9783847370390

Paperback, Neubuch, BRAND NEW BOOK! Shipped within 24-48 hours. Normal delivery time is 5-12 days. Please note some orders may be shipped from UK with same delivery timeframe, ***NO EXPED… Plus…

Frais d'envoiLivraison non-comprise Wilmington, DE, Awesomebooks_Newbooks

Informations sur tendance des prix

3

Reduction of Milk Proteins Allergenicity: The Physicochemical, Immunological and Technological Changes of Milk Induced By Microbial Transglutaminase [Soft Cover ] - Sakr, Sally S.

Commander
sur AbeBooks.de

€ 67,71

Envoi: € 8,20¹

Détails du fournisseur

Lien sponsorisé

Sakr, Sally S.", "Abd-Rabo, Fawzia H. R.", "El-Dieb, Samia M.":
Reduction of Milk Proteins Allergenicity: The Physicochemical, Immunological and Technological Changes of Milk Induced By Microbial Transglutaminase [Soft Cover ] - Livres de poche

2012

ISBN: 3847370391

[EAN: 9783847370390], Neubuch, [PU: LAP LAMBERT Academic Publishing], Books

NEW BOOK. Frais d'envoi EUR 8.20 booksXpress, Freehold, NJ, U.S.A. [71410708] [Rating: 4 (von 5)]

Informations sur tendance des prix

4

Commander
sur AbeBooks.de

€ 51,51

Envoi: € 1,74¹

Détails du fournisseur

Lien sponsorisé

Sally S. Sakr:
Reduction of Milk Proteins Allergenicity - Livres de poche

2012, ISBN: 3847370391

[EAN: 9783847370390], Neubuch, [PU: LAP Lambert Academic Publishing], PRINT ON DEMAND Book; New; Fast Shipping from the UK., Books

NEW BOOK. Frais d'envoi EUR 1.74 Ria Christie Collections, Uxbridge, United Kingdom [59718070] [Rating: 5 (von 5)]

Informations sur tendance des prix

5

Reduction of Milk Proteins Allergenicity - Sakr, Sally S.

Commander
sur AbeBooks.de

€ 48,73

Envoi: € 14,55¹

Détails du fournisseur

Lien sponsorisé

Sakr, Sally S.:
Reduction of Milk Proteins Allergenicity - Livres de poche

2012, ISBN: 3847370391

[EAN: 9783847370390], Neubuch, [PU: LAP Lambert Academic Publishing 2012-01], Books

NEW BOOK. Frais d'envoi EUR 14.55 Chiron Media, Wallingford, United Kingdom [55661942] [Rating: 5 (von 5)]

Informations sur tendance des prix

¹Comme certaines plateformes ne transmettent pas les conditions d'expédition et que celles-ci peuvent dépendre du pays de livraison, du prix d'achat, du poids et de la taille de l'article, d'une éventuelle adhésion de la plateforme, d'une livraison directe par la plateforme ou via un prestataire tiers (Marketplace), etc. il est possible que les frais de livraison indiqués par eurolivre ne correspondent pas à ceux de la plateforme qui propose l'article.

Données bibliographiques du meilleur livre correspondant

Détails sur le livre

Reduction of Milk Proteins Allergenicity

Auteur:	Sally S. Sakr
Titre:	Reduction of Milk Proteins Allergenicity
ISBN:	9783847370390

Food industries world wide, are looking forward to develop new ingredients or dairy products with novel physical and functional characteristics. Cows' milk is one of the most common causes of food allergy in the years of life. Buffaloes' milk production is the second largest milk supply in the world after cows' milk. Much more attention has been paid to the allergy from buffaloes' β-lactoglobulin from the increasing consumption of buffaloes' milk. Different technological possibilities to reduce the immunoreactive properties of milk such as lactic fermentation, enzymatic modification and conjugation of milk proteins with polyethylene glycol, the influence of high temperature and the cross-linking by MTGase seems to be a more advantageous solution which can be proposed to prepare milk protein as a base for hypoallergenic formula. This book aims to modify Cows' and Buffaloes' milk proteins using MTGase in order to improve their nutritional and functional properties and can also reduce their allergenic

Informations détaillées sur le livre - Reduction of Milk Proteins Allergenicity

EAN (ISBN-13): 9783847370390
ISBN (ISBN-10): 3847370391
Version reliée
Livre de poche
Date de parution: 2012
Editeur: LAP Lambert Academic Publishing

Livre dans la base de données depuis 2009-04-05T17:56:44+02:00 (Paris)
Page de détail modifiée en dernier sur 2023-07-28T14:47:03+02:00 (Paris)
ISBN/EAN: 9783847370390

ISBN - Autres types d'écriture:
3-8473-7039-1, 978-3-8473-7039-0
Autres types d'écriture et termes associés:
Titre du livre: sally forth

Évolution du prix...

< pour archiver...