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Food proteins and peptideschemistry,...

Hettiarachchy, Navam S.

Food proteins and peptideschemistry, functionality, interactions, and commercialization /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Food proteins and peptides/ edited by Navam S. Hettiarachchy ... [et al.].
其他題名:	chemistry, functionality, interactions, and commercialization /
其他作者:	Hettiarachchy, Navam S.
出版者:	Boca Raton, Fla. :CRC Press, : c2012.,
面頁冊數:	1 online resource (xvi, 454 p.) :ill. :
提要註:	"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"--
標題:	Food - Protein content. -
電子資源:	http://www.crcnetbase.com/isbn/9781420093421
ISBN:	9781439857670

Food proteins and peptideschemistry, functionality, interactions, and commercialization /
Food proteins and peptideschemistry, functionality, interactions, and commercialization /[electronic resource] :edited by Navam S. Hettiarachchy ... [et al.]. - Boca Raton, Fla. :CRC Press,c2012. - 1 online resource (xvi, 454 p.) :ill.

Includes bibliographical references and index.

"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"--

ISBN: 9781439857670Subjects--Topical Terms:

382431
Food
--Protein content.

LC Class. No.: TP453.P7 / F664 2012

Dewey Class. No.: 613.282

Food proteins and peptideschemistry, functionality, interactions, and commercialization /
LDR:01860cam a2200289Ia 4500 001 287909
003 OCoLC
005 20151105030800.0
006 m o d
007 cr cnu---unuuu
008 151124s2012 fluad ob 001 0 eng d
020 $a 9781439857670 $q (electronic bk.)
020 $a 1439857679 $q (electronic bk.)
020 $a 9781420093421 $q (electronic bk.)
020 $a 1420093428 $q (electronic bk.)
020 $z 9781420093414
035 $a (OCoLC)808961079 $z (OCoLC)785337384
035 $a ocn808961079
040 $a FlBoTFG $b eng $c UAB $d OCLCO $d OCLCQ $d D6H $d OCLCF $d CRCPR $d OCLCQ $d IDEBK $d N $d OCLCQ
050 4 $a TP453.P7 $b F664 2012
082 0 4 $a 613.282 $2 22
245 0 0 $a Food proteins and peptides $h [electronic resource] : $b chemistry, functionality, interactions, and commercialization / $c edited by Navam S. Hettiarachchy ... [et al.].
260 $a Boca Raton, Fla. : $c c2012. $b CRC Press,
300 $a 1 online resource (xvi, 454 p.) : $b ill.
504 $a Includes bibliographical references and index.
520 $a "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"-- $c Provided by publisher.
588 0 $a Print version record.
650 0 $a Food $x Protein content. $3 382431
650 0 $a Peptides $x Physiological effect. $3 382433
650 0 $2 96060 $a Proteins in human nutrition. $3 254869
650 0 $a Peptides. $3 382432
700 1 $a Hettiarachchy, Navam S. $3 382430
856 4 0 $u http://www.crcnetbase.com/isbn/9781420093421

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