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

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

Paperback

Diet & NutritionTechnology & EngineeringChemistry

ISBN10: 1138199001
ISBN13: 9781138199002
Publisher: CRC Press
Published: Oct 12 2016
Pages: 470
Weight: 1.44
Height: 0.95 Width: 6.14 Depth: 9.21
Language: English

A 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.

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