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Mineral Containing Proteins: Roles in Nutrition - Hardcover

 
9789811035951: Mineral Containing Proteins: Roles in Nutrition
Hardcover
ISBN 10: 9811035954 ISBN 13: 9789811035951
Verlag: Springer, 2017

Inhaltsangabe

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.

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Über die Autorin bzw. den Autor

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.

Von der hinteren Coverseite

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.



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Verlag
Springer
Erscheinungsdatum
2017
Sprache
Englisch
ISBN 10 
9811035954
ISBN 13 
9789811035951
Einband
Gebundene Ausgabe
Auflage
1
Anzahl der Seiten
209
Herausgeber
Zhao Guanghua
Kontakt zum Hersteller
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