A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, biotechnology, food science and technology, nutrition, and medicine to understand the physicochemical and biochemical factors that govern the functionality of these food components. Following chapters on the structure and chemistry of amino acids, peptides, and proteins, the book describes modes of characterization and the functional relationships of food proteins. It examines protein solubility and insolubility and explores proteins...
A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in bioc...
With a human health perspective, this book discusses food-derived proteins and peptides in relation to advances in technology, and challenges and opportunities their research presents in the areas of health, nutrition, medicine and bioscience. A first section addresses chemistry and bioactivity. It looks at proteins-peptides as allergens, antihypertensive agents, antimicrobials, antioxidants, and anti-cancer agents. Findings on the bioavailability and toxicity of food-derived peptide and intestinal functions are also included. Section Two involves chapters on therapeutic peptides, including...
With a human health perspective, this book discusses food-derived proteins and peptides in relation to advances in technology, and challenges and oppo...
