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Food Proteins and Peptides
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Food Proteins and Peptides - new book

ISBN: 9781420093421

ID: 9781420093421

Chemistry, Functionality, Interactions, and Commercialization 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 chapters on the structure and chemistry of amino acids, peptides, and proteins, the book describes modes of characterization and the functional relationships of food proteins. It examines protein solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents.Specialized topics include:Factors affecting heat-induced casein-whey protein interactions in bovine milk systemsThe effects of protein-saccharide interactions on the properties of food componentsAmeliorative action of peptides on cholesterol and lipid metabolismProteins and peptides with elements of sweetness, kokumi, umami, and bitternessA new approach for the large-scale fractionation of peptides based on their amphoteric natureThe book examines the source of bioactive peptides and describes their bioavailability, including their absorption and occurrence in human blood. It also provides a database of biologically active proteins and peptides. Final chapters review current status, future industrial perspectives, and future trends of bioactive food proteins and peptides 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. Food Proteins and Peptides: 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 chapters on the structure and chemistry of amino acids, peptides, and proteins, the book describes modes of characterization and the functional relationships of food proteins. It examines protein solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents.Specialized topics include:Factors affecting heat-induced casein-whey protein interactions in bovine milk systemsThe effects of protein-saccharide interactions on the properties of food componentsAmeliorative action of peptides on cholesterol and lipid metabolismProteins and peptides with elements of sweetness, kokumi, umami, and bitternessA new approach for the large-scale fractionation of peptides based on their amphoteric natureThe book examines the source of bioactive peptides and describes their bioavailability, including their absorption and occurrence in human blood. It also provides a database of biologically active proteins and peptides. Final chapters review current status, future industrial perspectives, and future trends of bioactive food proteins and peptides 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., CRC Press

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Food Proteins And Peptides - Crc Press
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Crc Press:
Food Proteins And Peptides - new book

2012, ISBN: 9781420093421

ID: 14017095

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 chapters on the structure and chemistry of amino 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 chapters on the structure and chemistry of amino acids, peptides, and proteins, the book describes modes of characterization and the functional relationships of food proteins. It examines protein solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents. Specialized topics include: Factors affecting heat-induced casein-whey protein interactions in bovine milk systemsThe effects of protein-saccharide interactions on the properties of food componentsAmeliorative action of peptides on cholesterol and lipid metabolismProteins and peptides with elements of sweetness, kokumi, umami, and bitternessA new approach for the large-scale fractionation of peptides based on their amphoteric natureThe book examines the source of bioactive peptides and describes their bioavailability, including their absorption and occurrence in human blood. It also provides a database of biologically active proteins and peptides. Final chapters review current status, future industrial perspectives, and future trends of bioactive food proteins and peptides 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. eBooks, , Food Proteins And Peptides~~EBook~~9781420093421~~Navam S. Hettiarachchy, Kenji Sato, Maurice R. Marshall, Arvind Kannan, , Food Proteins And Peptides, , 9781420093421, Crc Press, 03/19/2012, , , , Crc Press

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Food Proteins And Peptides
book is out-of-stock
(*)
Food Proteins And Peptides - new book

ISBN: 9781420093421

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 chapters on the structure and chemistry of amino acids, peptides, and proteins, the book describes modes of characterization and the functional relationships of food proteins. It examines protein solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents. Specialized topics include: Factors affecting heat-induced casein-whey protein interactions in bovine milk systemsThe effects of protein-saccharide interactions on the properties of food componentsAmeliorative action of peptides on cholesterol and lipid metabolismProteins and peptides with elements of sweetness, kokumi, umami, and bitternessA new approach for the large-scale fractionation of peptides based on their amphoteric natureThe book examines the source of bioactive peptides and describes their bioavailability, including their absorption and occurrence in human blood. It also provides a database of biologically active proteins and peptides. Final chapters review current status, future industrial perspectives, and future trends of bioactive food proteins and peptides 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. eBooks Food Proteins And Peptides~~EBook~~9781420093421~~Navam S. Hettiarachchy, Kenji Sato, Maurice R. Marshall, Arvind Kannan Food Proteins And Peptides

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Food Proteins and Peptides - Xinju, Lan
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Xinju, Lan:
Food Proteins and Peptides - new book

ISBN: 9781420093421

ID: 9781420093421

Chemistry, Functionality, Interactions, and Commercialization, [KW: PDF ,FOOD BEVERAGE TECHNOLOGY] <-> <-> PDF ,FOOD BEVERAGE TECHNOLOGY

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