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Biographie et livres de Jianping Wu

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Dr. Wu is a Full Professor and Director of Food Science and Bioresource Technology Division at the Department of Agricultural, Food and Nutritional Science of University of Alberta (Edmonton, Canada). His globally recognized research program focuses on processing of food proteins for food and functional food applications, with the ultimate goals to sustain the global protein nutrition and to unlock the potential of food proteins as the diet-based strategies for the prevention and mitigation of
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Téléchargez le livre : Emerging Sources and Applications of Alternative Proteins
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Emerging Sources and Applications of Alternative Proteins

Jianping Wu

Academic Press

2022-08-05

PDF, epub sans DRM

Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins. Topics covered in this volume include...

137,15 €

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Tous les ebooks de Jianping Wu en PDF et EPUB


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Télécharger le livre : Biologically Active Peptides
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Biologically Active Peptides

Fidel Toldra , Jianping Wu

Biologically Active Peptides: From Basic Science to Applications for Human Health stands as a comprehensive resource on bioactive peptide science and applications. With contributions from more than thirty global experts, topics discussed include bioactive peptide...

Parution : 2021-06-17
Format(s) : epub sans DRM
Éditeur : Academic Press
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184,63 €
Télécharger le livre : Red Meat Science and Production
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Red Meat Science and Production

Joseph William Holloway , Jianping Wu

This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in...

Parution : 2019-08-06
Format(s) : PDF, ePub
Éditeur : Springer
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94,94 €
Télécharger le livre : Red Meat Science and Production
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Red Meat Science and Production

Joseph William Holloway , Jianping Wu

This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in...

Parution : 2019-08-06
Format(s) : PDF, ePub
Éditeur : Springer
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210,99 €

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