A termék adatai:
| ISBN13: | 9780443296505 |
| ISBN10: | 0443296502 |
| Kötéstípus: | Keménykötés |
| Terjedelem: | 312 oldal |
| Méret: | 229x152 mm |
| Nyelv: | angol |
| 700 |
Témakör:
Cutting Edge Artificial Intelligence, Spatial Transcriptomics and Proteomics Approaches to Analyze Cancer
Sorozatcím:
Advances in Cancer Research;
163;
Kiadó: Academic Press
Megjelenés dátuma: 2024. szeptember 1.
Normál ár:
Kiadói listaár:
EUR 122.00
EUR 122.00
Az Ön ára:
40 275 (38 357 Ft + 5% áfa )
Kedvezmény(ek): 20% (kb. 10 069 Ft)
A kedvezmény érvényes eddig: 2024. június 30.
A kedvezmény csak az 'Értesítés a kedvenc témákról' hírlevelünk címzettjeinek rendeléseire érvényes.
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Beszerezhetőség:
Még nem jelent meg, de rendelhető. A megjelenéstől számított néhány héten belül megérkezik.
Hosszú leírás:
Cutting Edge Artificial Intelligence, Spatial Transcriptomics and Proteomics Approaches to Analyze Cancer, Volume 163 in the Advances in Cancer Research series, highlights new advances in the field, with this new volume presenting interesting topics on the Impact of thermal processing on food flavonoids, Bioinformatics and bioactive peptides from foods: does it work together?, Food off-flavor volatiles generation, characterization and advances in novel strategies for mitigating off-flavor perception, Innovations in Food Packaging for a Sustainable and Circular economy, Upcycling of seafood side streams for circularity, Edible insects in foods, Effect of novel food processing technologies on Bacillus cereus spores, and more.
- Contains contributions that have been carefully selected based on their vast experience and expertise on the subject
- Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn
- Encompasses a broad view of the topics at hand
Tartalomjegyzék:
1. Impact of thermal processing on food flavonoids
2. Bioinformatics and bioactive peptides from foods: does it work together?
3. Food off-flavor volatiles generation, characterization and advances in novel strategies for mitigating off-flavor perception
4. Innovations in Food Packaging for a Sustainable and Circular economy
5. Upcycling of seafood side streams for circularity
6. Edible insects in foods
7. Effect of novel food processing technologies on Bacillus cereus spores
8. Salmonella spp. in poultry production - A review of the role of interventions along the production continuum
2. Bioinformatics and bioactive peptides from foods: does it work together?
3. Food off-flavor volatiles generation, characterization and advances in novel strategies for mitigating off-flavor perception
4. Innovations in Food Packaging for a Sustainable and Circular economy
5. Upcycling of seafood side streams for circularity
6. Edible insects in foods
7. Effect of novel food processing technologies on Bacillus cereus spores
8. Salmonella spp. in poultry production - A review of the role of interventions along the production continuum