Erhältlich:
Nicht auf Lager
Buch (Hardcover): Fachbuch
Food Proteins and Peptides
Chemistry, Functionality, Interactions, and Commercialization
Verlag:
Taylor & Francis Unsere-Artikel-Nr.: P35974389
EAN: 9781420093414
Erhältlich:
Nicht auf Lager
Zustellung: Mo, 28.09.2026
Versand: Kostenlos
-23.9 %
CHF 406.–
CHF 309.–
Beschreibung
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.
Spezifikationen
Sprache
- Englisch
Autor
- Hettiarachchy Navam S.
- Sato Kenji
- Marshall Maurice R.
- Kannan Arvind
Zielgruppe
- Professional
Erscheinungsjahr
- 2012
Format
- Buch (Hardcover)
Anzahl Seiten
- 470