Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization
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- Synopsis
- A multidisciplinary resource, this volume enables researchers to understand the physicochemical and biochemical factors that govern the functionality of food peptides and proteins. Following chapters on structure and chemistry, the book describes modes of characterization and the functional relationships of food proteins. It examines solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents. Final chapters review future industrial perspectives and explore the role of nanotechnology in protein research. With contributions from a panel of international scientists, this volume captures the state of the art in protein and peptide research, providing a launching pad for further inquiry and discovery.
- Copyright:
- 2012
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 470 Pages
- ISBN-13:
- 9781040069660
- Related ISBNs:
- 9781420093414, 9781420093421, 9781466536197, 9781138199002, 9780429147241
- Publisher:
- CRC Press
- Date of Addition:
- 06/20/24
- Copyrighted By:
- Taylor & Francis Group, LLC
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- Navam S. Hettiarachchy
- Edited by:
- Kenji Sato
- Edited by:
- Maurice R. Marshall
- Edited by:
- Arvind Kannan