Food Proteins and Peptides
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Opis: Food Proteins and Peptides - N Hettiarachchy

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 systems The effects of protein--saccharide interactions on the properties of food components Ameliorative action of peptides on cholesterol and lipid metabolism Proteins and peptides with elements of sweetness, kokumi, umami, and bitterness A new approach for the large-scale fractionation of peptides based on their amphoteric nature The 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--Peptides: Chemistry and Structure; Arvind Kannan, Navam Hettiarachchy, and Maurice Marshall Food Proteins--Peptides: Determination and Characterization; Arvind Kannan, Navam Hettiarachchy, and Maurice Marshall Food Proteins and Peptides: Structure--Function Relationship; Arvind Kannan, Navam Hettiarachchy, Kenji Sato, and Maurice Marshall Protein Solubility and Functionality; Shridhar K. Sathe Proteins--Peptides as Emulsifying Agents; Yasuki Matsumura and Kentaro Matsumiya Proteins and Peptides as Foaming Agents; Arvind Kannan, Navam Hettiarachchy, and Maurice Marshall Chemical and Enzymatic Protein Modifications and Functionality Enhancement; Hitomi Kumagai Heat-induced Casein--Whey Protein Interactions; Sundaram Gunasekaran and Oscar Solar Protein--Saccharide Interaction; Hiroki Saeki Peptide--Lipid Interactions and Functionalities; Satoshi Nagaoka Proteins and Peptides with Taste; Motonaka Kuroda Bioavailability and Safety of Food Peptides; Elvira Gonzalez de Mejia, Cristina Martinez-Villaluenga, Dina Fernandez, Daisuke Urado, and Kenji Sato Database of Biologically Active Proteins and Peptides; Bartlomiej Dziuba , Piotr Minkiewicz, and Malgorzata Darewicz Food-Derived Bioactive Peptides in the Market; Toshio Shimizu Large-scale Fractionation of Biopeptides; Kenji Sato and Kaori Hashimoto Industry Perspectives and Commercial Trends for Food Protein and Biopeptides; Se-Kwon Kim and Isuru Wijesekara Protein Nanotechnology: Research, Development, and Precaution in the Food Industry; Masami Matsuda, Geoffrey Hunt, Yoshinori Kuboki, Toshio Ogino, Ryuichi Fujisawa , Fumio Watari, and Rachel L. Sammons Index


Szczegóły: Food Proteins and Peptides - N Hettiarachchy

Tytuł: Food Proteins and Peptides
Autor: N Hettiarachchy
Producent: CRC Press Inc.
ISBN: 9781420093414
Rok produkcji: 2012
Ilość stron: 470
Oprawa: Twarda
Waga: 0.79 kg


Recenzje: Food Proteins and Peptides - N Hettiarachchy
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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 systems The effects of protein--saccharide interactions on the properties of food components Ameliorative action of peptides on cholesterol and lipid metabolism Proteins and peptides with elements of sweetness, kokumi, umami, and bitterness A new approach for the large-scale fractionation of peptides based on their amphoteric nature The 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--Peptides: Chemistry and Structure; Arvind Kannan, Navam Hettiarachchy, and Maurice Marshall Food Proteins--Peptides: Determination and Characterization; Arvind Kannan, Navam Hettiarachchy, and Maurice Marshall Food Proteins and Peptides: Structure--Function Relationship; Arvind Kannan, Navam Hettiarachchy, Kenji Sato, and Maurice Marshall Protein Solubility and Functionality; Shridhar K. Sathe Proteins--Peptides as Emulsifying Agents; Yasuki Matsumura and Kentaro Matsumiya Proteins and Peptides as Foaming Agents; Arvind Kannan, Navam Hettiarachchy, and Maurice Marshall Chemical and Enzymatic Protein Modifications and Functionality Enhancement; Hitomi Kumagai Heat-induced Casein--Whey Protein Interactions; Sundaram Gunasekaran and Oscar Solar Protein--Saccharide Interaction; Hiroki Saeki Peptide--Lipid Interactions and Functionalities; Satoshi Nagaoka Proteins and Peptides with Taste; Motonaka Kuroda Bioavailability and Safety of Food Peptides; Elvira Gonzalez de Mejia, Cristina Martinez-Villaluenga, Dina Fernandez, Daisuke Urado, and Kenji Sato Database of Biologically Active Proteins and Peptides; Bartlomiej Dziuba , Piotr Minkiewicz, and Malgorzata Darewicz Food-Derived Bioactive Peptides in the Market; Toshio Shimizu Large-scale Fractionation of Biopeptides; Kenji Sato and Kaori Hashimoto Industry Perspectives and Commercial Trends for Food Protein and Biopeptides; Se-Kwon Kim and Isuru Wijesekara Protein Nanotechnology: Research, Development, and Precaution in the Food Industry; Masami Matsuda, Geoffrey Hunt, Yoshinori Kuboki, Toshio Ogino, Ryuichi Fujisawa , Fumio Watari, and Rachel L. Sammons Index

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Cena 608,00 PLN
Nasza cena 573,60 PLN
Oszczędzasz 5%
Wysyłka: Niedostępna
Dodaj do Schowka
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Szczegóły: Food Proteins and Peptides - N Hettiarachchy

Tytuł: Food Proteins and Peptides
Autor: N Hettiarachchy
Producent: CRC Press Inc.
ISBN: 9781420093414
Rok produkcji: 2012
Ilość stron: 470
Oprawa: Twarda
Waga: 0.79 kg


Recenzje: Food Proteins and Peptides - N Hettiarachchy

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