Compartir
Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications (en Inglés)
Udenigwe, Chibuike C. (Autor)
·
Royal Society of Chemistry
· Tapa Dura
Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications (en Inglés) - Udenigwe, Chibuike C.
$ 259.78
$ 513.33
Ahorras: $ 253.55
Elige la lista en la que quieres agregar tu producto o crea una nueva lista
✓ Producto agregado correctamente a la lista de deseos.
Ir a Mis Listas
Origen: Reino Unido
(Costos de importación incluídos en el precio)
Se enviará desde nuestra bodega entre el
Lunes 01 de Julio y el
Miércoles 10 de Julio.
Lo recibirás en cualquier lugar de Ecuador entre 1 y 3 días hábiles luego del envío.
Reseña del libro "Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications (en Inglés)"
This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together authorities in the field, it provides a comprehensive discussion focused on fundamental chemistries and mechanisms underpinning the structure-function relationships of food proteins and peptides. The functional and bioactive properties hinge on their structural features such as amino acid sequence, molecular size, hydrophobicity, hydrophilicity, and net charges. The book includes coverage of advances in the nutritional and health applications of protein and peptide modifications; novel applications of food proteins and peptides in the development of edible functional biomaterials; advances in the use of proteomics and peptidomics for food proteins and peptide analysis (foodomics); and the relevance of food protein and peptide chemistries in policy and regulation.Research into the fundamental chemistries behind the functional, health and nutritional benefits is burgeoning and has gained the interest of scientists, the industry, regulatory agencies, and consumers. This book fills the knowledge gap providing an excellent source of information for researchers, instructors, students, food and nutrition industry, and policy makers.
