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| 001 | 000108183 | ||
| 003 | CHAP | ||
| 005 | 20230517105926.0 | ||
| 007 | ta | ||
| 008 | 131216s2012 fluado fr| |||1|||eng d | ||
| 010 | _a104645 | ||
| 011 | _a105617 | ||
| 020 | _a9781420093414 | ||
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_cCHAP _amxchpua |
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_aTP453.P7 _b.F66 2012 |
| 082 | 0 | 4 |
_a574.19296 _bH59 |
| 245 | 1 | 0 |
_aFood proteins and peptides : _bchemistry, functionality, interactions, and commercialization / _ceditor Navam S. Hettiarachchy. |
| 250 | _a1a edición | ||
| 264 |
_aBoca Raton, FL : _bCRC Press, _c2012 |
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| 300 |
_axvi, 454 páginas : _bilustraciones, gráficas, diagramas, tablas, fotos |
||
| 490 | 1 | _aFood Science & Nutrition (CRC Press) | |
| 504 | _aIncluye bibliografías | ||
| 505 |
_tFood Proteins–Peptides: Chemistry and Structure / _rArvind Kannan, Navam Hettiarachchy, and Maurice Marshall _tFood Proteins–Peptides: Determination and Characterization / _rArvind Kannan, Navam Hettiarachchy, and Maurice Marshall _tFood Proteins and Peptides: Structure–Function Relationship / _rArvind Kannan, Navam Hettiarachchy, Kenji Sato, and Maurice Marshall _tProtein Solubility and Functionality / _rShridhar K. Sathe _tProteins–Peptides as Emulsifying Agents / _rYasuki Matsumura and Kentaro Matsumiya _tProteins and Peptides as Foaming Agents / _rArvind Kannan, Navam Hettiarachchy, and Maurice Marshall _tChemical and Enzymatic Protein Modifications and Functionality Enhancement / _rHitomi Kumagai _tHeat-induced Casein–Whey Protein Interactions / _rSundaram Gunasekaran and Oscar Solar _tProtein–Saccharide Interaction / _rHiroki Saeki _tPeptide–Lipid Interactions and Functionalities / _rSatoshi Nagaoka _tProteins and Peptides with Taste / _rMotonaka Kuroda _tBioavailability and Safety of Food Peptides / _rElvira Gonzalez de Mejia, Cristina Martinez-Villaluenga, Dina Fernandez, Daisuke Urado, and Kenji Sato _tDatabase of Biologically Active Proteins and Peptides / _rBartłomiej Dziuba , Piotr Minkiewicz, and Małgorzata Darewicz _tFood-Derived Bioactive Peptides in the Market / _rToshio Shimizu _tLarge-scale Fractionation of Biopeptides / _rKenji Sato and Kaori Hashimoto _tIndustry Perspectives and Commercial Trends for Food Protein and Biopeptides / _rSe-Kwon Kim and Isuru Wijesekara _tProtein Nanotechnology: Research, Development, and Precaution in the Food Industry / _rMasami Matsuda, Geoffrey Hunt, Yoshinori Kuboki, Toshio Ogino, Ryuichi Fujisawa , Fumio Watari, and Rachel L. Sammons _tIndex |
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| 520 | 2 | _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. | |
| 590 |
_aE5652GLJ _b05 _c20131216 |
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| 650 | 1 | 4 |
_aAlimentos _xProteínas _94272 |
| 650 | 1 | 4 |
_aPéptidos _986949 |
| 650 | 1 | 4 |
_aProteínas _xMetabolismo _992450 |
| 650 | 1 | 3 |
_aCompuestos bioactivos alimenticios _9185525 |
| 650 | 1 | 3 |
_aFoods _xProteins _9156172 |
| 650 | 1 | 3 |
_aBioactive food compounds _9185526 |
| 650 | 1 | 3 |
_aPeptides _9156975 |
| 650 | 1 | 3 |
_aProteins _xMetabolism _9148398 |
| 700 | 1 |
_9125067 _aHettiarachchy, Navam S. _eeditor |
|
| 830 | 0 |
_9187063 _aFood Science & Nutrition (CRC Press) |
|
| 901 | _aBK | ||
| 942 |
_cLIBRO _2ddc |
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_c104645 _d104645 |
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