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… Más…

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<

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… Más…

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 EXPEDITED ORDERS***, [PU: LAP LAMBERT Academic Publishing]<

2012, ISBN: 3847370391

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

2012, ISBN: 3847370391

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

2012, ISBN: 3847370391

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