Mineral Containing Proteins : Roles in Nutrition

This book describes the structure, function and nutritional values of iron-, zinc-, selenium- and calcium-containing proteins, exploring key mineral-containing proteins like phytoferritin and lactoferrin, as well as a host of zinc- and selenium-containing proteins. Due to their role in numerous meta...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Zhao, Guanghua. (Editor)
Format: eBook
Language: English
Published: Singapore : Springer Singapore : Imprint: Springer, 2017.
Subjects:
Chemistry.
Food > Biotechnology.
Nutrition.
elektronické knihy
electronic books
ISBN: 9789811035968
Physical Description: 1 online resource (V, 204 p. 57 illus., 37 illus. in color.)

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Table of contents

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020 |a 9789811035968 
024 7 |a 10.1007/978-981-10-3596-8  |2 doi 
245 1 0 |a Mineral Containing Proteins :  |b Roles in Nutrition /  |c edited by Guanghua Zhao. 
264 1 |a Singapore :  |b Springer Singapore :  |b Imprint: Springer,  |c 2017. 
300 |a 1 online resource (V, 204 p. 57 illus., 37 illus. in color.) 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
505 0 |a Chapter 1 Structure, function, and nutrition of ferritin from foodstuffs -- Chapter 2 Structure, function, and nutrition of lactoferrin -- Chapter 3 Structure, function, and nutrition of zinc-containing proteins in foodstuffs -- Chapter 4 Structure, function, and nutrition of selenium-containing proteins from foodstuffs -- Chapter 5 Structure, function, and nutrition of calcium-containing proteins or peptides from foodstuffs -- Chapter 6 Effect of food processing on the mineral-containing proteins -- Chapter 7 Methods to supplement the mineral-containing proteins. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a This book describes the structure, function and nutritional values of iron-, zinc-, selenium- and calcium-containing proteins, exploring key mineral-containing proteins like phytoferritin and lactoferrin, as well as a host of zinc- and selenium-containing proteins. Due to their role in numerous metabolic processes, minerals such as calcium, iron, zinc and selenium are vital, and have to be obtained from a balanced diet because they cannot be synthesized. The structure and function of mineral-containing proteins influences the absorption of these essential minerals. As such, the study of these proteins is crucial for the assessment and maintenance of a balanced diet and for the development of effective mineral supplements. The book's closing chapters focus on issues arising from current food processing techniques and in the development of mineral supplements. The book offers a valuable guide for researchers and students in the fields of food chemistry and nutrition. 
650 0 |a Chemistry. 
650 0 |a Food  |x Biotechnology. 
650 0 |a Nutrition. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Zhao, Guanghua.  |e editor. 
710 2 |a SpringerLink (Online service) 
776 0 8 |i Printed edition:  |z 9789811035951 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://dx.doi.org/10.1007/978-981-10-3596-8  |y Plný text 
992 |c NTK-SpringerCHEMS 
999 |c 100574  |d 100574 
993 |x NEPOSILAT  |y EIZ 

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