Food proteins and peptides : emerging biofunctions, food and biomaterial applications [E-Book] / editor: Chibuike C. Udenigwe
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 structur...
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Full text |
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Personal Name(s): | Udenigwe, Chibuike C., editor |
Imprint: |
Cambridge :
Royal Society of Chemistry,
2021
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Physical Description: |
1 online resource (506 Seiten) |
Note: |
englisch |
ISBN: |
9781839163425 |
DOI: |
10.1039/9781839163425 |
Series Title: |
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Food chemistry, function and analysis
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Classification: |
- Food Protein Structures, Functionality and Product Development
- Research Advances in Food Protein Digestibility
- Food Protein Allergenicity: Characterization, Epitope Mapping and Deactivation
- Food Proteins as Biomaterial for Delivery Functions
- Controlled Protein-based Aggregates as Interfacial Stabilizers: Fabrication, Mechanism and Potential Application as Food Ingredients
- Chemistry and Functional Roles of Food Protein Hydrogels
- Protein-based Bioplastics for Food and Pharmaceutical Packaging
- Protein Modifications and the Food Matrix: Consequences, Chemistry and Characterization
- Therapeutic Protein Production from Genetically Modified Foods
- Stability of Bioactive Peptides During Processing
- Transport, Cellular Uptake and Bioavailability of Food Peptides
- Food-derived Peptides in Lipid Metabolism
- Food Peptides in Energy Metabolism
- Food Proteins in Controlling Satiety
- Food Peptides in Blood Pressure Regulation
- Chemistry and Function of Antimicrobial Peptides
- Advances in the Use of Bioinformatics to Discover Biofunctional Food Peptides
- Chemistry and Biological Mechanisms of Peptides That Modulate Taste
- Omics Approach to Understanding the Distribution of Food Peptides in Food and Biological Samples