Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Advanced Dairy Chemistry
The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Ch...
Advanced Dairy Chemistry
The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Ch...
Understanding and Improving the Functional and Nutritional Properties of Milk
The dairy sector is under increasing scrutiny on environmental, welfare and health grounds. One way of addressing these challenges is to highlight and optimise the nutritional and functional properties of milk as part of a balanced diet. Understanding and improving the functional and nutritional properties of milk reviews the latest research on the remarkable range of functional and nutritional properties of milk that make it both a key food source and ingredient in a wide range of dairy products. The collection discusses proteins, lipids, carbohydrates and other components of milk, as well as how our understanding can be used to optimise the quality of milk and dairy products such as cheese and yoghurt. Edited by two world-renowned experts in dairy science, Understanding and improving the functional and nutritional properties of milk will be a standard reference for university and other researchers in dairy and veterinary sciences, dairy veterinary practitioners, as well as governments and other regulatory agencies involved in milk production.
The Way We Die Now
We have lost the ability to deal with death. Most of our friends and beloved relations will die in a busy hospital in the care of strangers, doctors and nurses they have known at best for a couple of weeks. They may not even know they are dying, victims of the kindly lie that there is still hope. They are unlikely to see even their family doctor in their final hours, robbed of their dignity and fed through a tube after a long series of excessive and hopeless medical interventions. This is the starting point of Seamus O'Mahoney's thoughtful, moving and unforgettable book on the western way of death. Dying has never been more public, with celebrities writing detailed memoirs of their illness, but in private we have done our best to banish all thought of dying and made a good death increasingly difficult to achieve.
... Report and Hearings of the Select Committee Appointed to Investigate Certain Charges Under House Resolution 543 ..
Charges against Halvor Steenerson, in his official capacity, and against the membership of the House generally, concerning proposed legislation in relation to the American merchant marine.
