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Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization Arvind Kannan-Navam S. Hettiarachchy-Maurice R. Ma 1. izdaja
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Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization
Arvind Kannan-Navam S. Hettiarachchy-Maurice R. Ma
Offers an understanding of the chemistry and properties of food-derived proteins and peptides. This title looks at the ways to maximize functional utilization in foods and dietary supplements. It is suitable for nutritionists, nutraceutical experts, and pharmacologists involved with product development and dietary supplement applications.
470 pages, 96 black & white illustrations, 30 black & white tables
| Medij | Knjige Hardcover Book (Knjiga s trdim hrbtom in platnicami) |
| Izdano | 19. marca 2012 |
| ISBN13 | 9781420093414 |
| Založniki | Taylor & Francis Inc |
| Strani | 470 |
| Dimenzije | 160 × 241 × 28 mm · 794 g |
| Jezik | Angleščina |
| Urednik | Hettiarachchy, Navam S. |
| Urednik | Kannan, Arvind |
| Urednik | Marshall, Maurice R. |
| Urednik | Sato, Kenji |
