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20150326093000.0 |
| 008 |
130529s2012 flu eng |
| 020 |
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|a 142009341X (hardback : alk. paper)
|
| 020 |
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|a 1420093428 (e-book)
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| 020 |
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|a 9781420093414 (hardback : alk. paper)
|
| 020 |
|
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|a 9781420093421 (e-book)
|
| 050 |
0 |
0 |
|a TP453.P7
|b F66 2012
|
| 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 |
|
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|a Boca Raton, Florida :
|b Taylor & Francis Group ,
|c c2012
|
| 300 |
|
|
|a xvi, 454 p. :
|b ill. ;
|c 25 cm.
|
| 500 |
|
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|a Also available in electronic resource
|
| 504 |
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|a Includes bibliographical references and index
|
| 520 |
|
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|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 Food
|x Protein contents
|
| 650 |
|
0 |
|a Peptides
|
| 650 |
|
0 |
|a Peptides
|x Physiological effect
|
| 650 |
|
0 |
|a Proteins in human nutrition
|
| 700 |
1 |
|
|a Hettiarachchy, Navam S. ,
|e author
|
| 856 |
4 |
0 |
|3 Crcnetbase
|u http://www.crcnetbase.com/isbn/978-1-4200-9341-4
|
| 999 |
|
|
|a 1000158355
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|
| 999 |
|
|
|a 1000163565
|b Electronic Book
|c Electronic Resource
|e Gong Badak Campus
|