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Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization

Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization

Hardcover

Diet & NutritionTechnology & EngineeringChemistry

ISBN10: 142009341X
ISBN13: 9781420093414
Publisher: CRC Press
Published: Mar 21 2012
Pages: 470
Weight: 1.84
Height: 1.00 Width: 6.14 Depth: 9.21
Language: English

A multidisciplinary resource, this volume enables researchers to understand the physicochemical and biochemical factors that govern the functionality of food peptides and proteins. Following chapters on structure and chemistry, the book describes modes of characterization and the functional relationships of food proteins. It examines solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents. Final chapters review future industrial perspectives 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.

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