Food Protein Structures, Functionality and Product Development
Research Advances in Food Protein Digestibility
Food Protein Allergenicity: Characterization, Epitope Mapping and Deactivation
Food Proteins as Biomaterial for Delivery Functions
Controlled Protein-based Aggregates as Interfacial Stabilizers: Fabrication, Mechanism and Potential Application as Food Ingredients
Chemistry and Functional Roles of Food Protein Hydrogels
Protein-based Bioplastics for Food and Pharmaceutical Packaging
Protein Modifications and the Food Matrix: Consequences, Chemistry and Characterization
Therapeutic Protein Production from Genetically Modified Foods
Food-derived Peptides in Lipid Metabolism
Food Peptides in Energy Metabolism
Chemistry and Function of Antimicrobial Peptides
Advances in the Use of Bioinformatics to Discover Biofunctional Food Peptides
Chemistry and Biological Mechanisms of Peptides That Modulate Taste
Omics Approach to Understanding the Distribution of Food Peptides in Food and Biological Samples
About this book
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 fundamental chemistries and mechanisms underpinning the structure-function relationships of food proteins and peptides. The functional and bioactive properties hinge on their structural features such as amino acid sequence, molecular size, hydrophobicity, hydrophilicity, and net charges. The book includes coverage of advances in the nutritional and health applications of protein and peptide modifications; novel applications of food proteins and peptides in the development of edible functional biomaterials; advances in the use of proteomics and peptidomics for food proteins and peptide analysis (foodomics); and the relevance of food protein and peptide chemistries in policy and regulation.
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.