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Food proteins and peptides = chemistry, functionality, interactions, and commercialization /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Food proteins and peptides/ edited 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:	Food - Protein content. -
Online resource:	http://www.crcnetbase.com/isbn/9781420093421
Online resource:	https://www.taylorfrancis.com/books/9780429147241
ISBN:	9781439857670

Food proteins and peptides = 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:

583142
Food
--Protein content.

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

Dewey Class. No.: 613.282

Food proteins and peptides = chemistry, 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 583142
650 0 $a Peptides. $3 673783
650 0 $a Proteins in human nutrition. $3 581795
650 0 $a Peptides $x Physiological effect. $3 867319
700 1 $a Hettiarachchy, Navam S. $3 997269
856 4 0 $u http://www.crcnetbase.com/isbn/9781420093421
856 4 0 $u https://www.taylorfrancis.com/books/9780429147241