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.
Les mer
Produktdetaljer
ISBN
9789811035968
Publisert
2018
Utgiver
Vendor
Springer
Språk
Product language
Engelsk
Format
Product format
Digital bok
Forfatter