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Food proteins and peptideschemistry,...

Hettiarachchy, Navam S.

Food proteins and peptideschemistry, functionality, interactions, and commercialization /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food proteins and peptidesedited by Navam S. Hettiarachchy ... [et al.].
Reminder of title:	chemistry, functionality, interactions, and commercialization /
other author:	Hettiarachchy, Navam S.
Published:	Boca Raton, Fla. :CRC Press,c2012.
Description:	1 online resource (xvi, 454 p.) :ill.
Subject:	FoodProtein content.
Online resource:	http://www.crcnetbase.com/isbn/9781420093421
ISBN:	9781439857670$q(electronic bk.)

Food proteins and peptideschemistry, 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: 9781439857670$q(electronic bk.)Subjects--Topical Terms:

302643
Food
--Protein content.

LC Class. No.: TP453.P7 / F664 2012

Dewey Class. No.: 613.282

Food proteins and peptideschemistry, functionality, interactions, and commercialization /
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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 302643
650 0 $a Peptides. $3 202659
650 0 $a Proteins in human nutrition. $3 301567
650 0 $a Peptides $x Physiological effect. $3 372461
700 1 $a Hettiarachchy, Navam S. $3 697053
856 4 0 $u http://www.crcnetbase.com/isbn/9781420093421