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Food Proteins and Peptides
DOI link for Food Proteins and Peptides
Food Proteins and Peptides book
Chemistry, Functionality, Interactions, and Commercialization
Food Proteins and Peptides
DOI link for Food Proteins and Peptides
Food Proteins and Peptides book
Chemistry, Functionality, Interactions, and Commercialization
Edited ByNavam S. Hettiarachchy, Kenji Sato, Maurice R. Marshall, Arvind Kannan
Edition 1st Edition
First Published 2012
eBook Published 15 March 2012
Pub. Location Boca Raton
Imprint CRC Press
Pages 470
eBook ISBN 9780429147241
Subjects Food Science & Technology
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Hettiarachchy, N.S., Sato, K., Marshall, M.R., & Kannan, A. (Eds.). (2012). Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization (1st ed.). CRC Press. https://doi.org/10.1201/b11768
ABSTRACT
A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, biotechnology, food science and technology, nutrition, and medicine to understand the physicochemical and biochemical factors that govern the functionality of these food components. Following c
TABLE OF CONTENTS
chapter 1|24 pages
Food Proteins–Peptides: Chemistry and Structure
ByARVIND KANNAN, NAVAM HETTIARACHCHY, MAURICE MARSHALL
chapter 2|24 pages
Food Proteins–Peptides: Determination and Characterization
ByARVIND KANNAN, NAVAM HETTIARACHCHY, MAURICE MARSHALL
chapter 3|46 pages
Food Proteins and Peptides: Structure–Function Relationship
ByARVIND KANNAN, NAVAM HETTIARACHCHY, KENJI SATO, MAURICE MARSHALL
chapter 6|14 pages
Proteins and Peptides as Foaming Agents
ByARVIND KANNAN, NAVAM HETTIARACHCHY, MAURICE MARSHALL
chapter 7|34 pages
Chemical and Enzymatic Protein Modications and Functionality Enhancement
ByHITOMI KUMAGAI
chapter 12|34 pages
Bioavailability and Safety of Food Peptides
ByELVIRA GONZALEZ DE MEJIA, CRISTINA MARTINEZ- VILLALUENGA, DINA FERNANDEZ, DAISUKE URADO, AND KENJI SATO
chapter 16|12 pages
Industry Perspectives and Commercial Trends for Food Proteins and Biopeptides
BySE-KWON KIM AND ISURU WIJESEKARA
chapter 17|22 pages
Protein Nanotechnology: Research, Development, and Precaution in the Food Industry
ByMASAMI MATSUDA, GEOFFREY HUNT, YOSHINORI KUBOKI, TOSHIO OGINO, RYUICHI FUJISAWA, FUMIO WATARI, RACHEL L. SAMMONS
