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This book describes the structure, function and nutritional values of iron-, zinc-, selenium- and calcium-containing proteins, exploring key mineral-containing proteins like phytoferritin and lactoferrin, as well as a host of zinc- and selenium-containing proteins. Due to their role in numerous metabolic processes, minerals such as calcium, iron, zinc and selenium are vital, and have to be obtained from a balanced diet because they cannot be synthesized. The structure and function of mineral-containing proteins influences the absorption of these essential minerals. As such, the study of these proteins is crucial for the assessment and maintenance of a balanced diet and for the development of effective mineral supplements. The book-s closing chapters focus on issues arising from current food processing techniques and in the development of mineral supplements. The book offers a valuable guide for researchers and students in the fields of food chemistry and nutrition.
Dr. Guanghua Zhao is a Professor at Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
Chapter 1 Structure, function, and nutrition of ferritin from foodstuffs.- Chapter 2 Structure, function, and nutrition of lactoferrin.- Chapter 3 Structure, function, and nutrition of zinc-containing proteins in foodstuffs.- Chapter 4 Structure, function, and nutrition of selenium-containing proteins from foodstuffs.- Chapter 5 Structure, function, and nutrition of calcium-containing proteins or peptides from foodstuffs.- Chapter 6 Effect of food processing on the mineral-containing proteins.- Chapter 7 Methods to supplement the mineral-containing proteins.
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