Soy Protein Hydrolysates for Food and Health : The Recent and Future Prospects of Soy Protein Hydrolysates for Food Applications and Physiological Functions

ISBN-13: 9786200563941 / Angielski

Tolulope Joshua Ashaolu; Joseph Opeoluwa Ashaolu

Opis

There is a growing increase in demand for soy and its products, and soy protein has a huge share in it. Several investigations have established how hydrolysed soy protein yield better functional and physicochemical properties than its native form. This book is meant to provide insights into the effects and uses of soy protein hydrolysates, coupled with their most promising applications and potentials. Salient methods of the hydrolysates production and their mechanisms of physiological action were also deciphered, while contributing critical reviews and recommendations to underscore the validity of soy protein hydrolysates potentialities in the emerging functional food, nutraceutical and pharmaceutical markets.

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O autorze

Ashaolu, Tolulope Joshua
Ashaolu T. J. bagged his PhD (Functional Food and Nutrition) from Prince of Songkla University, Thailand. He has written more than 60 articles on functional foods, food science, technology and microbiology. Ashaolu J. O. is a health foodist and a PhD candidate of Public Health and Epidemiology at the National Yang-Ming University, Taiwan.