Food Proteins and Peptides: Chemistry, Functionality Interactions, and Commercialization Editor(s): Navam S. Hettiarachchy, University of Arkansas, Fayetteville, Arkansas, USA;
Kenji Sato, Kyoto Prefectural University, Japan;
Maurice R. Marshall, University of Florida, Gainsville, USA
Price:$169.95 Cat. #: 9341X ISBN: 9781420093414 ISBN 10: 142009341X Publication Date: September 26, 2010
Number of Pages: 456
Fennema's Food Chemistry, Fourth Edition Editor(s): Srinivasan Damodaran, University of Wisconsin-Madison, USA;
Kirk L. Parkin, University of Wisconsin-Madison, USA;
Owen R. Fennema, University of Wisconsin-Madison, USA Publication Date: September 18, 2007 Price: $209.95
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.
No reviews have been posted as yet.
There are no downloads nor updates currently available for this title.
