Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications

This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together authorities in the field, it provides a comprehensive discussion focused on fundamental chemistries and mechanisms underpinning the structure-function relationships of food proteins and peptides. Research into this area behind the functional, health and nutritional benefits is burgeoning and has gained the interest of scientists, the industry, regulatory agencies, and consumers. This book fills the knowledge gap providing an excellent source of information for researchers, instructors, students, food and nutrition industry, and policy makers.

• Format: Hardcover
• Language: English
• ISBN: 1788018591
• ISBN13: 9781788018593
• Release Date: June 2021
• Publisher: Royal Society of Chemistry
• Length: 506 Pages
• Weight: 2.15 lbs.
• Dimensions: 1.4" x 6.3" x 9.3"