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Food Proteins and Peptides
Food Proteins and Peptides
📖 Book - PDF

Food Proteins and Peptides

Emerging Biofunctions, Food and Biomaterial Applications
Chibuike C Udenigwe
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pages
506 pages
language
English
format
ePUB (mobile friendly) and PDF
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📖 Book - PDF

Food Proteins and Peptides

Emerging Biofunctions, Food and Biomaterial Applications
Chibuike C Udenigwe
Book details
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About This Book

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.
Research into the fundamental chemistries behind the functional, health and nutritional benefits is burgeoning and has gained the interest of scientists, the industry, regulatory agencies, and consumers. This book fills the knowledge gap providing an excellent source of information for researchers, instructors, students, food and nutrition industry, and policy makers.

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Information

Publisher
Royal Society of Chemistry
Year
2021
ISBN
9781839163432
Topic
Technology & Engineering
Subtopic
Food Science
Edition
1

Table of contents