04575nam a2200373 a 4500001001000000003000500010005001700015007000300032008004100035010001100076011001100087020001800098040001800116050002400134082001900158245013000177250001700307264003900324300007800363490004100441504002800482505171100510520170002221650002703921650001503948650002903963650003903992650002204031650002904053650001504082650002704097700003604124830004104160000108183CHAP20230517105926.0ta131216s2012    fluado fr|   |||1|||eng d  a104645  a105617  a9781420093414  cCHAPamxchpua10aTP453.P7b.F66 201204a574.19296bH5910aFood proteins and peptides :bchemistry, functionality, interactions, and commercialization /ceditor Navam S. Hettiarachchy.  a1a edición  aBoca Raton, FL :bCRC Press,c2012  axvi, 454 páginas :bilustraciones, gráficas, diagramas, tablas, fotos1 aFood Science & Nutrition (CRC Press)  aIncluye bibliografías  tFood Proteins–Peptides: Chemistry and Structure /rArvind Kannan, Navam Hettiarachchy, and Maurice MarshalltFood Proteins–Peptides: Determination and Characterization /rArvind Kannan, Navam Hettiarachchy, and Maurice MarshalltFood Proteins and Peptides: Structure–Function Relationship /rArvind Kannan, Navam Hettiarachchy, Kenji Sato, and Maurice MarshalltProtein Solubility and Functionality /rShridhar K. SathetProteins–Peptides as Emulsifying Agents /rYasuki Matsumura and Kentaro MatsumiyatProteins and Peptides as Foaming Agents /rArvind Kannan, Navam Hettiarachchy, and Maurice MarshalltChemical and Enzymatic Protein Modifications and Functionality Enhancement /rHitomi KumagaitHeat-induced Casein–Whey Protein Interactions /rSundaram Gunasekaran and Oscar SolartProtein–Saccharide Interaction /rHiroki SaekitPeptide–Lipid Interactions and Functionalities /rSatoshi NagaokatProteins and Peptides with Taste /rMotonaka KurodatBioavailability and Safety of Food Peptides /rElvira Gonzalez de Mejia, Cristina Martinez-Villaluenga, Dina Fernandez, Daisuke Urado, and Kenji SatotDatabase of Biologically Active Proteins and Peptides /rBartłomiej Dziuba , Piotr Minkiewicz, and Małgorzata DarewicztFood-Derived Bioactive Peptides in the Market /rToshio ShimizutLarge-scale Fractionation of Biopeptides /rKenji Sato and Kaori HashimototIndustry Perspectives and Commercial Trends for Food Protein and Biopeptides /rSe-Kwon Kim and Isuru WijesekaratProtein Nanotechnology: Research, Development, and Precaution in the Food Industry /rMasami Matsuda, Geoffrey Hunt, Yoshinori Kuboki, Toshio Ogino, Ryuichi Fujisawa , Fumio Watari, and Rachel L. SammonstIndex2 aA 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.14aAlimentosxProteínas14aPéptidos14aProteínasxMetabolismo13aCompuestos bioactivos alimenticios13aFoods  xProteins13aBioactive food compounds13aPeptides  13aProteins  xMetabolism1 aHettiarachchy, Navam S.eeditor 0aFood Science & Nutrition (CRC Press)