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portada Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications
Type
Physical Book
Publisher
Author
Year
2021
Language
English
Pages
506
Format
Hardcover
Dimensions
23.6 x 16.0 x 3.6 cm
Weight
0.98 kg.
ISBN13
9781788018593
Edition No.
1
Categories

Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications

Udenigwe, Chibuike C. (Author) · Royal Society of Chemistry · Hardcover

Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications - Udenigwe, Chibuike C.

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Synopsis "Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications"

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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