Buch, Englisch, Band 27, 526 Seiten, Format (B × H): 160 mm x 236 mm, Gewicht: 975 g
Emerging Biofunctions, Food and Biomaterial Applications
Buch, Englisch, Band 27, 526 Seiten, Format (B × H): 160 mm x 236 mm, Gewicht: 975 g
Reihe: Food Chemistry, Function and Analysis
ISBN: 978-1-78801-859-3
Verlag: RSC Publishing
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.
Autoren/Hrsg.
Fachgebiete
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
- Naturwissenschaften Biowissenschaften Proteinforschung
- Naturwissenschaften Chemie Analytische Chemie
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
Weitere Infos & Material
Food Protein Structures, Functionality and Product Development; Research Advances in Food Protein Digestibility; Food Protein Allergenicity: Characterization, Epitope Mapping and Deactivation; Food Proteins as Biomaterial for Delivery Functions; Controlled Protein-based Aggregates as Interfacial Stabilizers: Fabrication, Mechanism and Potential Application as Food Ingredients; Chemistry and Functional Roles of Food Protein Hydrogels; Protein-based Bioplastics for Food and Pharmaceutical Packaging; Protein Modifications and the Food Matrix: Consequences, Chemistry and Characterization; Therapeutic Protein Production from Genetically Modified Foods; Stability of Bioactive Peptides During Processing; Transport, Cellular Uptake and Bioavailability of Food Peptides; Food-derived Peptides in Lipid Metabolism; Food Peptides in Energy Metabolism; Food Proteins in Controlling Satiety; Food Peptides in Blood Pressure Regulation; Chemistry and Function of Antimicrobial Peptides; Advances in the Use of Bioinformatics to Discover Biofunctional Food Peptides; Chemistry and Biological Mechanisms of Peptides That Modulate Taste; Omics Approach to Understanding the Distribution of Food Peptides in Food and Biological Samples
