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[ author_sort:"hettiarachchy, navam s." ]
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Food proteins and peptides[electroni...
~
Hettiarachchy, Navam S.
Food proteins and peptides[electronic resource] :chemistry, functionality, interactions, and commercialization /
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
杜威分類號:
613.282
書名/作者:
Food proteins and peptides : chemistry, functionality, interactions, and commercialization // edited by Navam S. Hettiarachchy ... [et al.].
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.
標題:
Food - Protein content.
標題:
Peptides.
標題:
Proteins in human nutrition.
標題:
Peptides - Physiological effect.
ISBN:
9781439857670
ISBN:
1439857679
ISBN:
9781420093421
ISBN:
1420093428
書目註:
Includes bibliographical references and index.
摘要、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"--
電子資源:
http://www.crcnetbase.com/isbn/9781420093421
Food proteins and peptides[electronic resource] :chemistry, functionality, interactions, and commercialization /
Food proteins and peptides
chemistry, 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:
587176
Food
--Protein content.
LC Class. No.: TP453.P7 / F664 2012
Dewey Class. No.: 613.282
Food proteins and peptides[electronic resource] :chemistry, functionality, interactions, and commercialization /
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"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"--
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http://www.crcnetbase.com/isbn/9781420093421
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