Hidrolizados de proteínas de pescado: una revisión: Propiedades bioactivas (Spanish Edition)
by Meritaine Da Rocha, Helena L. G. Costa, Carlos Prentice
Hidrolizados de proteínas de pescado: una revisión delves into the bioactive properties of fish protein hydrolysates. Authored by experts in the field, this Spanish-language book reviews key scientific findings and implications for food science and nutrition, offering a thorough examination of hydrolysis techniques and their outcomes.
About This Book
This book offers a comprehensive review of hydrolyzed fish proteins, focusing on their bioactive properties. It examines the processes involved in protein hydrolysis and the resulting functional attributes.
The authors discuss the significance of these properties in various scientific contexts, drawing from established research in the field. The content is presented in Spanish, making it accessible to readers in that language.
Key aspects covered include the potential benefits and applications of bioactive peptides derived from fish proteins. This work serves as a valuable resource for professionals and students interested in food technology and biochemistry.
Reviews
No reviews yet. Be the first to review this book!