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Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization 1.º edición
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Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization
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
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 19 de marzo de 2012 |
| ISBN13 | 9781420093414 |
| Editores | Taylor & Francis Inc |
| Páginas | 470 |
| Dimensiones | 160 × 241 × 28 mm · 794 g |
| Lengua | Inglés |
| Editor | Hettiarachchy, Navam S. |
| Editor | Kannan, Arvind |
| Editor | Marshall, Maurice R. |
| Editor | Sato, Kenji |
