Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization - Arvind Kannan-Navam S. Hettiarachchy-Maurice R. Ma - Books - Taylor & Francis Inc - 9781420093414 - March 19, 2012
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Arvind Kannan-Navam S. Hettiarachchy-Maurice R. Ma
Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization 1st edition

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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.

470 pages, 96 black & white illustrations, 30 black & white tables

Media Books     Hardcover Book   (Book with hard spine and cover)
Released March 19, 2012
ISBN13 9781420093414
Publishers Taylor & Francis Inc
Pages 470
Dimensions 160 × 241 × 28 mm   ·   794 g
Language English  
Editor Hettiarachchy, Navam S.
Editor Kannan, Arvind
Editor Marshall, Maurice R.
Editor Sato, Kenji

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