Bioactive Peptides from Food Sources, Analysis, and Functions

Bioactive Peptides from Food: Sources, Analysis, and Functionsconsiders fundamental concepts, sources, hydrolysis, fractionation, purification, analysis, chemical synthesis, functions, and regulatory status of nutraceutical bioactive peptides. Methods of isolation of these peptides from different protein sources with their in vitro and vivo physiological effects are addressed. Divided into seven sections, this book delves into how these peptides play a major role in the development of various functional foods. Numerous bioactive peptides have been reported in recent years as naturally present or generated from food proteins of different origins like milk, eggs, soya, fish, and meat.

Key Features
Includes a detailed study of the different sources of bioactive peptidesDiscusses the health benefits, such as antimicrobial, antiallergic, antihypertensive, antitumor, and immunomodulatory properties of peptidesExplorates the state of the art analysis methods of peptidesDiscovers the bioinformatics of possible bioactive peptides
Written by experts in their field from around the world,Bioactive Peptides from Foodreveals the world of databases of peptides. It is a great resource for food scientists, technologists, chemists, nutrition researchers, producers, and processors working in the whole food science and technology field as well as those who are interested in the development of innovative functional products.


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