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- Ký hiệu PL/XG: 613.282
Nhan đề: Food proteins and peptides : chemistry, functionality, interactions, and commercialization / edited by, Navam S. Hettiarachchy, ...[et al]
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DDC
| 613.282 | |
Nhan đề
| Food proteins and peptides : chemistry, functionality, interactions, and commercialization / edited by, Navam S. Hettiarachchy, ...[et al] | |
Thông tin xuất bản
| Boca Raton, FL : Taylor & Francis, c 2012. | |
Mô tả vật lý
| xvi, 454 p. : ill. ; 25 cm. | |
Tóm tắt
| "A unique blend of fundamentals and applied information, this book first provides readers with understanding of the chemistry and properties of food-derived proteins and peptides before looking at ways to maximize functional utilization in foods and dietary supplements. A valuable resource for nutritionists, nutraceutical experts, and pharmacologists involved with product development and dietary supplement applications, the book describes physicochemical properties and interactions involved in regulating biological function. It also covers practical considerations regarding properties such as solubility, emulsification, foaming, and gelling, as well as protein modifications, both chemical and enzymatic, to improve functionalities"-- | |
Thuật ngữ chủ đề
| Proteins in human nutrition. | |
Thuật ngữ chủ đề
| Peptides. | |
Thuật ngữ chủ đề
| Food-Protein content. | |
Thuật ngữ chủ đề
| Peptides-Physiological effect. | |
Môn học
| Công nghệ sản xuất protein, amino acid và acid hữu cơ | |
Tác giả(bs) CN
| Marshall, Maurice R. | |
Tác giả(bs) CN
| Sato, Kenji. | |
Tác giả(bs) CN
| Hettiarachchy, Navam S. |
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| 002 | 12 |
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| 004 | 42215EF9-B781-4194-9C4A-11BFAD3E265E |
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| 005 | 201404181020 |
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| 008 | 120208sc 20 flua b 001 0 eng |
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| 009 | 1 0 |
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| 010 | |a 2012004260 |
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| 020 | |a9781420093414 (hbk. : alk. paper) |
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| 039 | |a20140418102048|bthanhnhan|y20140418101612|zthanhnhan |
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| 082 | 00|a613.282|223 |
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| 245 | 00|aFood proteins and peptides : |bchemistry, functionality, interactions, and commercialization / |cedited by, Navam S. Hettiarachchy, ...[et al] |
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| 260 | |aBoca Raton, FL : |bTaylor & Francis, |cc 2012. |
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| 300 | |axvi, 454 p. : |bill. ; |c25 cm. |
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| 504 | |aIncludes bibliographical references and index. |
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| 520 | |a"A unique blend of fundamentals and applied information, this book first provides readers with understanding of the chemistry and properties of food-derived proteins and peptides before looking at ways to maximize functional utilization in foods and dietary supplements. A valuable resource for nutritionists, nutraceutical experts, and pharmacologists involved with product development and dietary supplement applications, the book describes physicochemical properties and interactions involved in regulating biological function. It also covers practical considerations regarding properties such as solubility, emulsification, foaming, and gelling, as well as protein modifications, both chemical and enzymatic, to improve functionalities"--|cProvided by publisher. |
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| 650 | 0|aProteins in human nutrition. |
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| 650 | 0|aPeptides. |
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| 650 | 0|aFood|xProtein content. |
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| 650 | 0|aPeptides|xPhysiological effect. |
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| 690 | |aCông nghệ sản xuất protein, amino acid và acid hữu cơ |
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| 700 | |aMarshall, Maurice R. |
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| 700 | |aSato, Kenji. |
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| 700 | 1 |aHettiarachchy, Navam S. |
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| 856 | 1|uhttps://thuvien.ntu.edu.vn/ntukiposdata3/sachdientu/tienganh/600_khoahocungdung_congnghe/610_yhoc/foodproteinsandpeptideschemistryfuntionality_navamshettiarachchy/0142009341x_001thumbimage.jpg |
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| 890 | |a0|b0|c1|d3 |
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