Food proteins and peptides: chemistry, functionality, interactions, and commercialization
Éditeur :
Taylor & Francis Inc
ISBN :
9781420093414
Date de publication :
19 mars 2012
Dimensions :
23,4 x 15,6 cm
Poids :
793 g
Langue :
Anglais
Pays d'origine :
USA
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.