Overview
Describes recent advance in the field of mineral-containing proteins from foodstuffs
Covers the structure, function, and nutrition of mineral-containing proteins
Future outlooks are highlighted
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Table of contents (7 chapters)
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Front Matter
Keywords
About this book
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.
Editors and Affiliations
About the editor
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.
Bibliographic Information
Book Title: Mineral Containing Proteins
Book Subtitle: Roles in Nutrition
Editors: Guanghua Zhao
DOI: https://doi.org/10.1007/978-981-10-3596-8
Publisher: Springer Singapore
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Singapore Pte Ltd. 2017
License: CC BY
Hardcover ISBN: 978-981-10-3595-1Published: 10 March 2017
Softcover ISBN: 978-981-10-9916-8Published: 09 June 2018
eBook ISBN: 978-981-10-3596-8Published: 03 March 2017
Edition Number: 1
Number of Pages: V, 204
Number of Illustrations: 20 b/w illustrations, 37 illustrations in colour
Topics: Food Science, Nutrition