Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals
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Beschreibung
Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals highlights recent developments of nutraceutical proteins and peptides for the promotion of human health. The book considers fundamental concepts and structure-activity relations for the major classes of nutraceutical proteins and peptides. Coverage includes functional proteins and peptides from numerous sources including: soy, Pacific hake, bovine muscle, peas, wheat, fermented milk, eggs, casein, fish collagen, bovine lactoferrin, and rice. The international panel of experts from industry and academia also reviews current applications and future opportunities within the nutraceutical proteins and peptides sector.
Autor*in
Yoshinori Mine
Themen in »Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals«
Bioaktive Verbindungen Food Biotechnology Food Chemistry Food Science & Technology Functional Food, Nutraceuticals Functional Foods & Nutraceuticals Lebensmittel / Biotechnologie Lebensmittelchemie Lebensmittelforschung u. -technologie
Stimmen zu »Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals«
"This is a very interesting reference book on the importance ofbioactive proteins and peptides for
their physiological role and the overall health benefits to humanwell-being. This is a new addition
with many important and detailed features to the well-known subjectof functional foods and neutraceuticals." (International Journal ofDairy Technology, 2 May 2011)
"This text brings together current scientific knowledge onbiologically active food proteins and peptides for health promotionand reduction of the risk of chronic diseases, or "nutraceuticals."(SciTech Book News, December 2010)
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