Vores kunder ligger øverst på Google

Google Ads Specialister fra Vestjylland

Vi er 100% dedikerede til Google Annoncering – Vi har mange års erfaring med Google Ads og den bruger vi på at opsætte, optimere & vedligeholde vores fantastiske kunders konti.

100% Specialiseret i Google Ads
Vi har mange års erfaring fra +300 konti
Ingen lange bindinger & evighedskontrakter
Jævnlig opfølgning med hver enkelt kunde
Vi tager din virksomhed seriøst
KONTAKT OS
LÆS UDTALELSER & SUCCESHISTORIER

528 results (0,23829 seconds)

Show all filters

Brand

Show all

Colour

Show all

Size

Show all

Gender

Merchant

Show all

Price (EUR)

Reset filter

Products
From
Shops

Pulsin - Organic Whey Protein

Pulsin - Organic Whey Protein

Why Should I Choose Organic Whey? Pulsin's Organic Whey Protein is made using skimmed milk from organically reared grass fed cows. It is Organic-grade, Vegetarian, Non-GM, Soya Free and is made using hormone-free milk from European cows. It contains no added fillers, sugars or sweeteners. Boasting Organic certification, this powder guarantees some of the most ethical and sustainable farming standards, without compromising quality and as a complete protein contains all the essential amino acids the body needs. How Do I Use It? This protein powder is natural and unflavoured, great for adding to your favourite recipes to boost your daily protein intake. Try adding this to your organic muesli or porridge for a delicious high protein breakfast. Who’s It For? Vegetarians searching for an organic grade whey protein which is made from natural ingredients. As Pulsin's Organic Whey Protein is Soya Free it is also suitable for vegetarians who are following a Soya Free diet. Ingredients Organic Whey Protein Organic Whey Protein Concentrate (Milk). ALLERGENS: See ingredients in Bold. Made in a factory that handles Nuts & Peanuts. May contain Soya. 🌱 Suitable for Vegetarians. Nutrition Organic Whey Protein Nutrition Per 100g Per Serving (10g) Energy (kJ) 1699 170 Energy (kcal) 406 41 Fat 4.3g 0.4g - of which saturates 2.6g 0.3g Carbohydrate 11.1g 1.1g - of which sugars 4.5g 0.5g Fibre 1.6g 0.2g Protein 80g 8g Salt 0.59g 0.06g

GBP 90.99
1

The Protein Folding Problem

The Protein Folding Problem

Proteins in living systems carry out a great variety of specific functions each of which depends on the precise three-dimensional structure of a particular protein. Proteins are synthesized in the form of a flexible polypeptide chain that is capable of assuming a vast number of configurations; the transformation of this chain into a specific relatively rigid three-dimensional structure is called folding-a remarkable process of self-organization. It is known that the amino acid sequences of some proteins have sufficient information to determine their three-dimensional structures. There are other proteins whose folding requires additional information beyond that found in the sequence of the mature protein. This book introduces the central problem of folding mechanisms as well as a number of other closely related issues. This book is neither a textbook nor a treatise. Rather it is an attempt by several investigators to convey the excitement and challenges of those aspects of the folding problem in which they are actively engaged. The contributors give brief introductions to protein folding from the perspectives of molecular architecture stability and dynamics phage genetics DNA exons general physiology and natural selection. They point out emerging new directions including the suggestion of a class of diseases that result from protein folding defects. | The Protein Folding Problem

GBP 130.00
1

Protein Actions Principles and Modeling

Protein Actions Principles and Modeling

Protein Actions: Principles and Modeling is aimed at graduates advanced undergraduates and any professional who seeks an introduction to the biological chemical and physical properties of proteins. Broadly accessible to biophysicists and biochemists it will be particularly useful to student and professional structural biologists and molecular biophysicists bioinformaticians and computational biologists biological chemists (particularly drug designers) and molecular bioengineers. The book begins by introducing the basic principles of protein structure and function. Some readers will be familiar with aspects of this but the authors build up a more quantitative approach than their competitors. Emphasizing concepts and theory rather than experimental techniques the book shows how proteins can be analyzed using the disciplines of elementary statistical mechanics energetics and kinetics. These chapters illuminate how proteins attain biologically active states and the properties of those states. The book ends with a synopsis the roles of computational biology and bioinformatics in protein science. | Protein Actions Principles and Modeling

GBP 99.99
1

Novel Plant Protein Processing Developing the Foods of the Future

Novel Plant Protein Processing Developing the Foods of the Future

Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening stabilizing emulsifying foaming gelling and binding agents. The ability of a protein to possess and demonstrate such unique functional properties depends largely on its inherent structure configuration and how they interact with other food constituents like polysaccharides lipids and polyphenolic compounds. Proteins from animal sources have superior functionality higher digestibility and lower anti-nutrient components than plant proteins. However consumer preferences are evolving worldwide for ethically and sustainably sourced clean cruelty-free vegan or vegetarian plant-based food products. Unlike proteins from animal sources plant proteins are more versatile religiously and culturally acceptable among vegetarian and vegan consumers and associated with lower food processing waste water and soil requirement. Thus the processing and utilization of plant proteins have gained worldwide attention and as such numerous scientific studies are focusing on enhancing the utilization of plant proteins in food and pharmaceutical products through various processing and modification techniques to improve their techno-functional properties bioactivity bioavailability and digestibility. Novel Plant Protein Processing: Developing the Foods of the Future presents a roadmap for plant protein science and technology which will focus on plant protein ingredient development plant protein modification and the creation of plant protein-based novel foods. Key Features: Includes complete information about novel plant protein processing for use as future foods Presents a roadmap to upscale the meat analog technological processes Discusses marketing limitations of plant based proteins and future opportunities This book highlights the important scientific technological advancements that are being deployed in the future foods using plant proteins concerns opportunities and challenges and as an alternative to maintaining a healthy and sustainable modern food supply. It covers the most recent research related to the plant protein-based future foods which include their extraction isolation modification characterization development and final applications. It also covers the formulation and challenges: emphasis on the modification for a specific use legal aspects business perspective and future challenges. This book is useful for researchers readers scientists and industrial people to find information easily. | Novel Plant Protein Processing Developing the Foods of the Future

GBP 170.00
1

Protein Calories And Development Nutritional Variables In The Economics Of Developing Countries

Protein Calories And Development Nutritional Variables In The Economics Of Developing Countries

Production of world food supplies is related to more complicated socioeconomic variables than have previously been analyzed. Besides traditional inputs of land labor and fertilizer the technological capabilities and a variety of nutritional and other human capital components are significant independent variables in explaining agricultural production in the developing world. The integration of economic analyses with the concepts of nutritional science offers an expanded and effective means for analyzing the complex problems of agricultural production in nutritionally deficient countries. Bernard Schmitt traces the circular relationship between nutrition and human capital labor productivity food production and per capita consumption of calories and protein. He defines the basic nutritional terms that are most useful to economists in analyzing agricultural and foodrelated questions and provides examples that stress the importance of concentrating on nutritional quality as well as gross quantity. Transformations are used to convert quantities into basic nutritional components allowing more meaningful quantitative analyses in an econometric framework. Dr. Schmitt presents a flexible methodology for forecasting commodity production using it to make projections for the developing countries for each major commodity group and to test various policy alternatives such as extensive trade expanded food assistance programs substantial resource or input expansion further expansion of Green Revolution technology and development of alternatives to agriculture. Although he is certain that gains can be accomplished through population control and agricultural advances supplemented by alternative nutritional sources he concludes that conditions in nutritionally deficient countries are unlikely to improve on average through the mid-1980s. | Protein Calories And Development Nutritional Variables In The Economics Of Developing Countries

GBP 125.00
1