Food proteins and peptides chemistry, functionality, interactions, and commercialization

"A unique blend of fundamentals and applied information, this book first provides readers with understanding of the chemistry and properties of food-derived proteins and peptides before looking at ways to maximize functional utilization in foods and dietary supplements. A valuable resource for...

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Bibliographic Details
Other Authors Hettiarachchy, Navam S.
Format eBook
LanguageEnglish
Published Boca Raton, Fla. : CRC Press, 2012.
Subjects
Food > Protein content.
Peptides.
Proteins in human nutrition.
Peptides > Physiological effect.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781420093421
DOI10.1201/b11768
Physical Descriptionxvi, 454 p. : ill.

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Table of Contents:
  • 1. Food proteins : peptides : chemistry and structure / Arvind Kannan, Navam Hettiarachachchy, and Maurice Marshall
  • 2. Food proteins : peptides : determination and characterization / Arvind Kannan, Navam Hettiarachachchy, and Maurice Marshall
  • 3. Food proteins and peptides : structure-function relationship / Arvind Kannan ... [et al.]
  • 4. Protein solubility and functionality / Shridhar K. Sathe
  • 5. Proteins-peptides as emulsifying agents / Yasuki Matsumura and Kentaro Matsumiya
  • 6. Proteins and peptides as foaming agents / Arvind Kannan, Navam Hettiarachachchy, and Maurice Marshall
  • 7. Chemical and enzymatic protein modifications and functionality enhancement / Hitomi Kumagai
  • 8. Heat-induced casein-whey protein interactions / Sundaram Gunasekaran and Oscar Solar
  • 9. Protein-saccharide interaction / Hiroki Saeki
  • 10. Peptide-lipid interactions and functionalities / Satokshi Nagaoka
  • 11. Proteins and peptides with taste / Motonaka Kuroda
  • 12. Bioavailability and safety of food peptides / Elvira Gonzalez de Mejia ... [et al.]
  • 13. Database of biologically active proteins and peptides / Bartłomiej Dziuba, Piotr Minkiewicz, and Małgorzata Darewicz
  • 14. Food-derived bioactive peptides in the market / Toshio Shimizu
  • 15. Large-scale fractionation of biopeptides / Kenji Sato and Kaori Hashimoto
  • 16. Industry perspectives and commercial trends for food proteins and biopeptides / Se-Kwon Kim and Isuru Wijesekara
  • 17. Protein nanotechnology : research, development, and precaution in the food industry / Masami Matsuda ... [et al.].

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