دانلود کتاب Food proteins and peptides : chemistry, functionality, interactions, and commercialization

"A unique blend of fundamentals and applied information, this book first provides readers with understanding of the chemistry and properties of food-derived proteins and peptides before looking at ways to maximize functional utilization in foods and dietary supplements. A valuable resource for nutritionists, nutraceutical experts, and pharmacologists involved with product development and dietary supplement applications, the book describes physicochemical properties and interactions involved in regulating biological function. It also covers practical considerations regarding properties such as solubility, emulsification, foaming, and gelling, as well as protein modifications, both chemical and enzymatic, to improve functionalities"-- Read more... Content: Food Proteins--Peptides: Chemistry and Structure; Arvind Kannan, Navam Hettiarachchy, and Maurice Marshall Food Proteins--Peptides: Determination and Characterization; Arvind Kannan, Navam Hettiarachchy, and Maurice Marshall Food Proteins and Peptides: Structure--Function Relationship; Arvind Kannan, Navam Hettiarachchy, Kenji Sato, and Maurice Marshall Protein Solubility and Functionality; Shridhar K. Sathe Proteins--Peptides as Emulsifying Agents; Yasuki Matsumura and Kentaro Matsumiya Proteins and Peptides as Foaming Agents; Arvind Kannan, Navam Hettiarachchy, and Maurice Marshall Chemical and Enzymatic Protein Modifications and Functionality Enhancement; Hitomi Kumagai Heat-induced Casein--Whey Protein Interactions; Sundaram Gunasekaran and Oscar Solar Protein--Saccharide Interaction; Hiroki Saeki Peptide--Lipid Interactions and Functionalities; Satoshi Nagaoka Proteins and Peptides with Taste; Motonaka Kuroda Bioavailability and Safety of Food Peptides; Elvira Gonzalez de Mejia, Cristina Martinez-Villaluenga, Dina Fernandez, Daisuke Urado, and Kenji Sato Database of Biologically Active Proteins and Peptides; Bartlomiej Dziuba , Piotr Minkiewicz, and Malgorzata Darewicz Food-Derived Bioactive Peptides in the Market; Toshio Shimizu Large-scale Fractionation of Biopeptides; Kenji Sato and Kaori Hashimoto Industry Perspectives and Commercial Trends for Food Protein and Biopeptides; Se-Kwon Kim and Isuru Wijesekara Protein Nanotechnology: Research, Development, and Precaution in the Food Industry; Masami Matsuda, Geoffrey Hunt, Yoshinori Kuboki, Toshio Ogino, Ryuichi Fujisawa , Fumio Watari, and Rachel L. Sammons Index Abstract: 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. Read more...