Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications

Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications

Udenigwe, Chibuike C.

Hardcover

Series: Food Chemistry, Function and Analysis, Book 27

Diet & NutritionTechnology & EngineeringChemistry

Currently unavailable to order

ISBN10: 1788018591
ISBN13: 9781788018593
Publisher: Royal Society of Chemistry
Published: Jun 9 2021
Pages: 506
Weight: 2.15
Height: 1.40 Width: 6.30 Depth: 9.30
Language: English

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.

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