Food proteins and peptides : chemistry, functionality, interactions, and commercialization / edited by, Navam S. Hettiarachchy ; associate editors, Kenji Sato, Maurice R. Marshall, Arvind Kannan.
Material type:
TextPublication details: Boca Raton, FL : Taylor & Francis, c 2012.Description: xvi, 454 p. : illISBN: - 9781420093414 (hbk. : alk. paper)
- TP453.P7 F664 2012
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Main LIbrary | TP453 (Browse shelf(Opens below)) | Available | 2025-212103 |
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| TP451.L67.L69 1993 Low-Calories foods and food ingredients/ | TP451.L67.L69 1993 Low-Calories foods and food ingredients/ | TP 451.S57.M37 1992 Snack food technology | TP453 Food proteins and peptides : chemistry, functionality, interactions, and commercialization / | TP453 .C65 Thickening and gelling agent for food | TP 453.L56.F58 1989 Flavour chemistry of lipid foods | TP453.L56.F58 1989 Flavor Chemistry of Lipid Foods |
"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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