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

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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
Main Author:	Hettiarachchy, Navam S. (Author)
Format:	Book
Language:	English
Published:	Boca Raton, Florida : Taylor & Francis Group , c2012
Subjects:	Food > Protein contents Peptides Peptides > Physiological effect Proteins in human nutrition
Online Access:	Crcnetbase

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