Return to home page
Searching: Otterbein library catalog
Some OPAL libraries remain closed or are operating at reduced service levels. Materials from those libraries may not be requestable; requested items may take longer to arrive. Note that pickup procedures may differ between libraries. Please contact your library for new procedures, specific requests, or other assistance.
Record 2 of 3
  Previous Record Previous Item Next Item Next Record
  Reviews, Summaries, etc...
EBOOK
Title Mineral containing proteins : roles in nutrition / Guanghua Zhao, editor.
Imprint Singapore : Springer, 2017.

LOCATION CALL # STATUS MESSAGE
 OHIOLINK SPRINGER EBOOKS    ONLINE  
View online
LOCATION CALL # STATUS MESSAGE
 OHIOLINK SPRINGER EBOOKS    ONLINE  
View online
Subject Minerals in nutrition.
Proteins.
Minerals -- metabolism.
Alt Name Zhao, Guanghua,
Description 1 online resource (v, 204 pages) : illustrations (some color)
polychrome rdacc
Contents 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.
Summary 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.
Note Online resource; title from PDF title page (SpringerLink, viewed March 9, 2017).
ISBN 9789811035968 (electronic bk.)
9811035962 (electronic bk.)
9789811035951 (print)
9811035954
ISBN/ISSN 10.1007/978-981-10-3596-8
OCLC # 974889515
Additional Format Print version: Mineral containing proteins. Singapore : Springer, 2017 9811035954 9789811035951 (OCoLC)965340001


If you experience difficulty accessing or navigating this content, please contact the OPAL Support Team