Author: Joseph F. Zayas
Publisher: Springer
Keywords: food, proteins, functionality
Number of Pages: 373
Published: 1997-01-15
List price: $245.00
ISBN-10: 3540602526
ISBN-13: 9783540602521

The book is devoted to expanding current views on protein functionality in food systems. A thorough account of functional properties of food proteins and their modification by protein source, environmental factors and processing conditions are provided. The author describes in detail the important relationship between protein confirmation, physico-chemical and functional properties. Special attention is given to the influence of protein functionality on food quality, food production and related economical aspects and to the use of various proteins for improving existing and designing new food

Author: Martin Murray
Publisher: Sap Press America
Keywords: configuration, technical, functionality, sap
Number of Pages: 561
Published: 2008-02-01
List price: $69.95
ISBN-10: 1592291341
ISBN-13: 9781592291342

Find out how to get the very most from your SAP MM implementation with this completely updated, comprehensive guide to SAP Materials Management (MM). Based on SAP ERP 6.0, this new edition of our bestseller provides you with a thorough understanding of how MM works and integrates seamlessly with your other SAP components. All of the important new aspects related to SAP ERP 6.0 are covered in detail, along with essential insights on Material Master Data, Purchasing, and Inventory Management. Crucial ’touchpoints’ with other components, such as PP, SD, QM, and FI are covered as well

Author: Martin Murray
Publisher: SAP Pre
Keywords: technical, configuration, functionality, management, warehouse, sap
Number of Pages: 515
Published: 2007-01-01
List price: unknow
ISBN-10: 1592291333
ISBN-13: 9781592291335

If you want to gain a practical and holistic understanding of important SAP Warehouse Management (WM) functionality and technical configuration issues, then this is the book for you. Explore all of the most important aspects of SAP WM, including Master Data, Stock Replenishment, Picking and Putaway strategies, and Storage Unit Management. By focusing on the basic aspects of each area before fully exploring the detailed functionality, you’ll uncover invaluable technical configuration insights and gain a comprehensive understanding of SAP WM - while drastically enhancing your knowledge an

Author: Allan Svendsen
Publisher: CRC Press
Keywords: screening, engineering, design, functionality, enzyme
Number of Pages: 712
Published: 2003-10-28
List price: $259.95
ISBN-10: 0824747097
ISBN-13: 9780824747091

Enzyme Functionality presents key techniques for screening enzymes and enzyme variants for catalytic stability, structural stability, and thermostability. Includes discussion of combinatorial mutagenesis algorithms and combinatorial mutant libraries for directed evolution of novel enzyme activities.

Author: Rainer Staudenmaier
Publisher: S Karger Pub
Keywords: rhino, laryngology, oto, advances, functionality, reconstruction, aesthetics
Number of Pages: 135
Published: 2010-05-03
List price: $159.00
ISBN-10: 3805593163
ISBN-13: 9783805593168

Ear reconstruction has developed from the sole plastic reconstruction of the auricle to a more complex procedure that includes the functional rehabilitation of hearing. For the patient’s benefit the number of surgeries could be reduced to two or three while still maintaining excellent results. This development is due to improvements in surgical procedures as well as technical developments such as bone-anchored hearing aids or cochlear implants. The authors of this volume have considered different aspects of reconstruction of severe ear malformation. Developments in surgery and the choice

Author: Steve W. Cui
Publisher: CRC Press
Keywords: structures, functionality, processing, products, gums, agricultural, polysaccharide
Number of Pages: 284
Published: 2000-10-26
List price: $267.95
ISBN-10: 1566769345
ISBN-13: 9781566769341

This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most importantly, the functional properties and potential applications of new polysaccharide gums.

Author: Rodrigo Tarté
Publisher: Springer
Keywords: functionality, applications, properties, products, meat, ingredients
Number of Pages: 429
Published: 2008-12-10
List price: $99.00
ISBN-10: 0387713263
ISBN-13: 9780387713267

This book discusses not only the basic ingredients that are traditionally used in meat products, but also novel and emerging ingredients, where much basic research work is still being done. The basic chemistry of each type of ingredient is presented, as well as the advantages and disadvantages of each. This work is a single reference volume of the current state of knowledge as it relates to this area. The contributions are technical in nature, but at the same time, are of practical value to the meat processing industry at large, especially those involved in product development and formulati