Food Proteins and Peptides

Texte du rabat

This book discusses the chemistry of food proteins and peptides, and their relationship with nutritional, functional, and health applications.
Bringing together authorities in the field, it provides a comprehensive discussion focused on the fundamental chemistry and mechanisms underpinning the functionality and health benefits of food proteins and peptides. The book includes coverage of advances in the nutritional and health applications of proteins and peptides; self-assembly and delivery function of proteins and peptides; food matrix interactions, modification and application of proteins and peptides in the development of edible functional biomaterials; advances in the use of proteomics and peptidomics for protein and peptide analysis (foodomics); and current policies and regulations on food proteins and bioactive peptides.
Research into the fundamental chemistries behind the functional, health and nutritional benefits is burgeoning and has gained the interest of scientists, the industry, regulatory agencies, and consumers. This book fills the knowledge gap providing an excellent source of information for researchers, instructors, students, food and nutrition industry, and policy makers.

Résumé
This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications.