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

[NT 42944] Record Type:	[NT 8598] Electronic resources : [NT 40817] monographic
[NT 47348] Title Information:	chemistry, functionality, interactions, and commercialization
[NT 47354] Secondary Intellectual Responsibility:	HettiarachchyNavam S.,
[NT 47351] Place of Publication:	Boca Raton, Fla.
[NT 47263] Published:	CRC Press;
[NT 47352] Year of Publication:	c2012
[NT 47264] Description:	1 online resource (xvi, 454 p.)ill. :
[NT 47266] Subject:	Food - Protein content -
[NT 47266] Subject:	Peptides -
[NT 47266] Subject:	Proteins in human nutrition -
[NT 47266] Subject:	Peptides - Physiological effect -
[NT 51458] Online resource:	http://www.crcnetbase.com/isbn/9781420093421
[NT 47265] Notes:	Print version record
[NT 51398] Summary:	"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
[NT 50961] ISBN:	9781439857670electronic bk.
[NT 50961] ISBN:	1439857679electronic bk.
[NT 50961] ISBN:	9781420093421electronic bk.
[NT 50961] ISBN:	1420093428electronic bk.

Food proteins and peptides : chemistry, functionality, interactions, and commercialization
Food proteins and peptides : chemistry, functionality, interactions, and commercialization / edited by Navam S. Hettiarachchy ... [et al.] - Boca Raton, Fla. : CRC Press, c2012. - 1 online resource (xvi, 454 p.) ; ill..
Print version record.
Includes bibliographical references and index.
ISBN 9781439857670ISBN 1439857679ISBN 9781420093421ISBN 1420093428
FoodPeptidesProteins in human nutritionPeptides -- Protein content -- Physiological effect

Hettiarachchy, Navam S.

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