Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals

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Yoshinori Mine, Eunice Li-Chan, Bo Jiang
John Wiley & Sons, Jun 9, 2011 - Technology & Engineering - 436 pages
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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.
 

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Contents

AntiinflammatoryOxidative Stress Proteins
16
AntiinflammatoryOxidative Stress Proteins and Peptides
17
Oxidative Stress
31
Antihypertensive Peptides and Their Underlying Mechanisms
43
Soy Protein for the Metabolic Syndrome
67
Amyloidogenic Proteins and Peptides
87
PeptideBased Immunotherapy for Food Allergy
101
GammaAminobutyric Acid
121
Bioactive Peptides and Proteins from Fish Muscle and Collagen
203
Animal MuscleBased Bioactive Peptides
225
Bioactive Proteins and Peptides from Egg Proteins
247
Soy Peptides as Functional Food Materials
265
Wheat Proteins and Peptides
289
Peptidomics for Bioactive Peptide Analysis
307
In silico Analysis of Bioactive Peptides
325
FlavorActive Properties of Amino Acids Peptides and Proteins
341

Food Proteins or Their Hydrolysates as Regulators of Satiety
135
HealthPromoting Proteins and Peptides in Colostrum and Whey
151
Functional Food Products with Antihypertensive Effects
169
Controlled Release and Delivery Technology of Biologically Active Proteins and Peptides
359
Index
383
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About the author (2011)

YOSHINORI MINE, PhD, is Professor in the Department of Food Science at the University of Guelph, Guelph, Ontario, Canada.

EUNICE LI-CHAN, PhD, is Professor of Food, Nutrition and Health in the Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC, Canada.

BO JIANG, PhD, is Professor of Food Science and Executive Director of the Key State Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.

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