Food Proteins and Peptides, Hettiarachchy, Navam S.
Автор: Hettiarachchy Navam S., Sato Kenji, Marshall Maurice R. Название: Bioactive Food Proteins and Peptides: Applications in Human Health ISBN: 1420093142 ISBN-13(EAN): 9781420093148 Издательство: Taylor&Francis Рейтинг: Цена: 255200.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Discusses food-derived proteins and peptides in relation to the advances in technology. This title addresses chemistry and bioactivity. It features chapters on therapeutic peptides, including the developments in proteomics, bioavailability, and opportunities for designing future peptides-based foods.
Название: Bioactive Food Proteins and Peptides ISBN: 1138198994 ISBN-13(EAN): 9781138198999 Издательство: Taylor&Francis Рейтинг: Цена: 91860.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Many naturally occurring compounds from foods such as rice, vegetables, fruits, and animal products possess properties that help to slow disease progression, inhibit pathophysiological mechanisms, or suppress activities of pathogenic molecules. Proteins and peptides play significant roles in such activities and are gaining importance as nutraceuticals that benefit numerous aspects of health and nutrition. Bioactive Food Proteins and Peptides: Applications in Human Health provides a human health perspective on food-derived proteins and peptides. It describes the potential for large-scale production with advances in technology and proposes challenges and opportunities for the future of health, nutrition, medicine, and the biosciences.
The book begins by addressing properties related to chemistry and bioactivity. It examines proteins and peptides as allergens, antihypertensive agents, antimicrobials, antioxidants, and anticancer agents. It also discusses findings on the bioavailability and toxicity of food-derived peptides and intestinal functions.
Next, the contributors present information on therapeutic peptides. They discuss recent developments in proteomics, bioavailability, and opportunities for designing future peptide-based foods.
Providing a comprehensive review of bioactive proteins and peptides obtained from food sources, the book brings together the most up-to-date and essential information from eminent researchers from all over the world. Academics, food scientists and technologists, nutritionists, biochemists, persons in industry, and government researchers and regulators will find this book to be an essential resource for new data and developments.
Автор: Udenigwe Chibuike C. Название: Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications ISBN: 1788018591 ISBN-13(EAN): 9781788018593 Издательство: Royal Society of Chemistry Рейтинг: Цена: 252030.00 T Наличие на складе: Нет в наличии. Описание: This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications.
Автор: Slesingerova, Eva Название: Bioactive Peptides from Food ISBN: 0367608537 ISBN-13(EAN): 9780367608538 Издательство: Taylor&Francis Рейтинг: Цена: 183750.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book delves into how bioactive peptides play a major role in the development of various functional foods. Numerous bioactive peptides have been reported in recent years as naturally present or generated from food proteins of different origins like milk, eggs, soya, fish, and meat.
Автор: Ul Haq Mohammad Raies Название: Opioid Food Peptides: Significant Exorphins from Food Sources ISBN: 981156101X ISBN-13(EAN): 9789811561016 Издательство: Springer Рейтинг: Цена: 93160.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book compiles the latest research on food-derived opioid peptides, particularly those derived from milk.
Автор: Ul Haq Mohammad Raies Название: Opioid Food Peptides: Significant Exorphins from Food Sources ISBN: 9811561044 ISBN-13(EAN): 9789811561047 Издательство: Springer Цена: 93160.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book compiles the latest research on food-derived opioid peptides, particularly those derived from milk.
Автор: Ul Haq Mohammad Raies Название: β-Casomorphins: A1 Milk, Milk Peptides and Human Health ISBN: 981153456X ISBN-13(EAN): 9789811534560 Издательство: Springer Рейтинг: Цена: 93160.00 T Наличие на складе: Нет в наличии. Описание: This book compiles the latest research on the A1 and A2 forms of cow milk, and attempts to show a correlation between the type of cow milk consumption and reported incidence of certain diseases (type 1 diabetes mellitus, cardiovascular diseases, sudden infant death syndrome and neurological disorders). Cow milk generally contains two types of ?-casein, A1 or A2. The book describes the A1/A2 hypothesis, its foundation and the genetics behind it. It discusses the two forms of milk and why one is considered more harmful than the other. Seeking to provide a balanced view of the milk types, the book’s initial chapters highlight the structure, function and physiological activity of ?-casomorphins. Subsequent sections describe the health concerns associated with A1 milk, and the various case studies and research surrounding it. In turn, the arguments against the hypothesis put forward by EFSA, American Nutritionists and Truswell are also highlighted. The book does not make any recommendations for dairy consumers; rather, it is a collection of essential data both in favour and against the hypothesis. Further mechanistic studies involving well-designed animal and human trials at the cellular, molecular, biochemical and immunological levels will be needed in order to draw sound conclusions. Overall, the hypothesis is fascinating, and possibly significant. However, verified and authenticated research with reproducible results is needed to make final consumer recommendations. This timely book offers a valuable resource for researchers and students of dairy science, as well as industry experts.
Автор: Djamel Drider; Sylvie Rebuffat Название: Prokaryotic Antimicrobial Peptides ISBN: 1489994777 ISBN-13(EAN): 9781489994776 Издательство: Springer Рейтинг: Цена: 174130.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The book will provide an overview of the advancement of fundamental knowledge and applications of antimicrobial peptides in biomedical, agricultural, veterinary, food, and cosmetic products.
Автор: John Oloche Onuh, M. Selvamuthukumaran, Yashwant V Название: Bioactive peptides : ISBN: 0367511770 ISBN-13(EAN): 9780367511777 Издательство: Taylor&Francis Рейтинг: Цена: 199050.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book provides a comprehensive review of the current state of knowledge in the field of food protein hydrolysates and bioactive peptides, their food sources, bioavailability, production, applications, functionalities, health potentials and regulatory issues governing its use.
Автор: Ralph W. Jack; Gabriele Bierbaum; Hans-Georg Sahl Название: Lantibiotics and Related Peptides ISBN: 3662082411 ISBN-13(EAN): 9783662082416 Издательство: Springer Рейтинг: Цена: 139750.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: In the last 10 years a proliferation of information concerning the lantibiotics and related peptide antibiotics has come to the fore.
Автор: Deeth, Hilton C Название: Whey Proteins ISBN: 0128121246 ISBN-13(EAN): 9780128121245 Издательство: Elsevier Science Рейтинг: Цена: 174050.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Whey Proteins: From Milk to Medicine covers several aspects of whey proteins from their basic properties to their many industrial, nutritional, and therapeutic applications.
The book addresses the basic properties of whey proteins including chemistry, analysis and functional properties, heat sensitivity, interactions with other chemicals (proteins, carbohydrates, metals), modifications (hydrolysis, aggregation, conjugation), commercial aspects such their industrial preparation, processing and applications, as well as their role in nutrition, sports and exercise, and health and wellness.
Readers of Whey Proteins: From Milk to Medicine will gain a better understanding of the chemical nature of the various whey proteins in cow's milk and the milk of other species, their unique physical and functional properties, including their ability to form foams, films, gels and emulsions, either on their own or with other compounds, the industrial processes used to extract them from milk, to process them into various forms, and to modify them to enhance their functionality, and their nutritive value and their application in the fields of sport and exercise science, and medicine.
Presents up-to-date coverage of whey proteins from milk to medicine
Contains an analysis of the proteins' unique functional properties which lead to their application in a wide range of products
Offers an overview of the effects of thermal and non-thermal processes on whey proteins' characteristics
Describes the rationale for and benefits of using whey proteins in health and wellness preparations
Автор: Paul L. H. McSweeney; James A. O`Mahony Название: Advanced Dairy Chemistry ISBN: 1493979744 ISBN-13(EAN): 9781493979745 Издательство: Springer Рейтинг: Цена: 204970.00 T Наличие на складе: Нет в наличии. Описание: The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry.
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