000			02235nam a2200361 a 4500
005			20250930135328.0
008			140318s2012 flua b 001 0 eng
010			_a2012-004260
020			_a9781420093414 (hbk.) _cRM546.69
020			_a142009341X (hbk.)
039		9	_a201403240945 _bbaiti _y03-18-2014 _zzabidah
040			_aDLC _beng _cDLC _dYDX _dYDXCP _dBWX _dCDX _dAGL _dOCLCO _dUKMGB _dOCLCF _dUKM
090			_aTP453.P7F593
090			_aTP453.P7 _bF593
245	0	0	_aFood proteins and peptides : _bchemistry, functionality, interactions, and commercialization / _cedited by, Navam S. Hettiarachchy ; associate editors, Kenji Sato, Maurice R. Marshall, Arvind Kannan.
260			_aBoca Raton, FL : _bTaylor & Francis, _c2012.
300			_axvi, 454 p. : _bill. ; _c25 cm.
504			_aIncludes bibliographical references and index.
520			_a'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'-- _cProvided by publisher.
650		0	_aFood _xProtein content.
650		0	_aPeptides.
650		0	_aProteins in human nutrition.
650		0	_aPeptides _xPhysiological effect. _960670
700	1		_aHettiarachchy, Navam S.
907			_a.b15849004 _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kTP453.P7F593
914			_avtls003553718
990			_abety
991			_aFakulti Sains dan Teknologi
998			_at _b2014-05-03 _cm _da _feng _gflu _y0 _z.b15849004
999			_c564856 _d564856