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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 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:

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 /
LDR:01860cam a2200289Ia 4500 001 427874
003 OCoLC
005 20151105030800.0
006 m o d
007 cr cnu---unuuu
008 151130s2012 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. : $b CRC Press, $c c2012.
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 587176
650 0 $a Peptides. $3 428034
650 0 $a Proteins in human nutrition. $3 559412
650 0 $a Peptides $x Physiological effect. $3 488015
700 1 $a Hettiarachchy, Navam S. $3 587175
856 4 0 $u http://www.crcnetbase.com/isbn/9781420093421

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