Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercializa... (Bog, Hardback, Engelsk)
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Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization

(Bog, Hardback, Engelsk)
Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization
Forlag: Taylor & Francis Inc

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Beskrivelse

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.

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Alle detaljer

Forlag Taylor & Francis Inc
Type Bog
Format Hardback
Sprog Engelsk
Udgivelsesdato 19-03-2012
Første udgivelsesår 2012
Illustrationer 30 Tables, black and white; 96 Illustrations, black and white
Fagredaktør Navam S. Hettiarachchy, Kenji Sato, Maurice R. Marshall, Arvind Kannan
Originalsprog United States
Sideantal 470
Indbinding Hardback
Forlag Taylor & Francis Inc
Sideoplysninger 470 pages, 30 Tables, black and white; 96 Illustrations, black and white
Mål 241 x 160 x 28
ISBN-13 / EAN-13 9781420093414