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Applied Food Protein Chemistry.
Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of p...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
Wiley Blackwell,
2015.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are. |
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| Notas: | 13.1 Introduction. |
| Descripción Física: | 1 online resource (1318 pages) |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781118860618 1118860616 9781119944492 111994449X 9781118860595 1118860594 9781322881027 1322881022 |