Food proteins and peptides : chemistry, functionality, interactions, and commercialization

"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...

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Bibliographic Details
Other Authors: Hettiarachchy, Navam S.
Language:English
Published: Boca Raton, Florida: Taylor & Francis Group, c2012.
Subjects:
Online Access:http://www.crcnetbase.com/isbn/978-1-4200-9341-4
LEADER 01986cam a2200301 7i4500
001 0000083301
005 20150326090000.0
008 130529s2012 flu eng
020 |a 9781420093414 (hardback : alk. paper)  
020 |a 142009341X (hardback : alk. paper)  
020 |a 9781420093421 (e-book)  
020 |a 1420093428 (e-book)  
050 0 0 |a TP453.P7 
090 0 0 |a TP453.P7   |b F66 2012 
245 0 0 |a Food proteins and peptides :   |b chemistry, functionality, interactions, and commercialization   |c edited by Navam S. Hettiarachchy. 
260 |a Boca Raton, Florida:   |b Taylor & Francis Group,   |c c2012. 
300 |a xvi, 454 p.:   |b ill.;   |c 25 cm. 
500 |a Also available in electronic resource 
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"-- Provided by publisher 
650 0 |a Peptides --   |x Physiological effect  
650 0 |a Peptides  
650 0 |a Proteins in human nutrition  
650 0 |a Food --   |x Protein contents  
700 1 |a Hettiarachchy, Navam S.  
856 4 0 |u http://www.crcnetbase.com/isbn/978-1-4200-9341-4 
999 |a 1000158355  |b Book  |c Open Shelf (30 days)  |e Tembila General Collection 
999 |a 1000163565  |b Electronic Book  |c Electronic Resource  |e Badak Internet Collection