TY  - BOOK
AU  - Hettiarachchy,Navam S.
TI  - Food proteins and peptides: chemistry, functionality, interactions, and commercialization 
SN  - 9781420093414 (hbk.)
PY  - 2012///
CY  - Boca Raton, FL
PB  - Taylor & Francis
KW  - Food
KW  - Protein content
KW  - Peptides
KW  - Proteins in human nutrition
KW  - Physiological effect
N1  - Includes bibliographical references and index
N2  - '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'--
ER  -