Food proteins and peptides [electronic resource] : chemistry, functionality, interactions, and commercialization / edited by Navam S. Hettiarachchy ... [et al.]
- 其他作者：
- 出版： Boca Raton, Fla. : CRC Press c2012
- 主題： Food--Protein content , Peptides. , Proteins in human nutrition. , Peptides--Physiological effect
- ISBN： 9781439857670 (electronic bk.) 、 1439857679 (electronic bk.) 、 9781420093421 (electronic bk.) 、 1420093428 (electronic bk.)
- URL：
電子書
- 一般註：Print version record
- 書目註：Includes bibliographical references and index
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讀者標籤：
- 系統號： 005223734 | 機讀編目格式
館藏資訊
摘要註
"A unique blend of fundamentals and applied information, this book first provides readers with understanding of the chemistry and properties of food-derived proteins and peptides before looking at ways to maximize functional utilization in foods and dietary supplements. A valuable resource for nutritionists, nutraceutical experts, and pharmacologists involved with product development and dietary supplement applications, the book describes physicochemical properties and interactions involved in regulating biological function. It also covers practical considerations regarding properties such as solubility, emulsification, foaming, and gelling, as well as protein modifications, both chemical and enzymatic, to improve functionalities"--Provided by publisher