Bioactive proteins and peptides as functional foods and nutraceuticals / / Yoshinori Mine, Eunice Li-Chan, and Bo Jiang, editors

• Pubblicazione: Ames, Iowa, : Wiley-Blackwell, c2010
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (436 p.)
• Disciplina: 612.3/98; 664.01
• Soggetto topico: Proteins in human nutrition; Functional foods
• Altri autori: MineYoshinori Li-ChanEunice JiangBo <1962->
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals; Contents; Preface; Contributors; Part 1:Introduction; Chapter 1: Biologically Active Food Proteins and Peptides in Health: An Overview; Part 2:Functions of Biologically Active Proteins and Peptides; Chapter 2: Anti-inflammatory/Oxidative Stress Proteins and Peptides; Chapter 3:Antioxidant Peptides; Chapter 4: Antihypertensive Peptides and Their Underlying Mechanisms; Chapter 5: Food Protein-Derived Peptides as Calmodulin Inhibitors; Chapter 6:Soy Protein for the Metabolic Syndrome ; Chapter 7:Amyloidogenic Proteins and PeptidesChapter 8: Peptide-Based Immunotherapy for Food Allergy; Chapter 9: Gamma-Aminobutyric Acid; Chapter 10: Food Proteins or Their Hydrolysates as Regulators of Satiety; Part 3: Examples of Food Proteins and Peptides with Biological Activity; Chapter 11: Health-Promoting Proteins and Peptides in Colostrum and Whey; Chapter 12:Functional Food Products with Antihypertensive Effects; Chapter 13: Secreted Lactoferrin and Lactoferrin-Related Peptides: Insight into Structure and Biological Functions ; Chapter 14: Bioactive Peptides and Proteins from Fish Muscle and CollagenChapter 15: Animal Muscle-Based Bioactive Peptides; Chapter 16: Processing and Functionality of Rice Bran Proteins and Peptides; Chapter 17:Bioactive Proteins and Peptides from Egg Proteins; Chapter 18:Soy Peptides as Functional Food Materials; Chapter 19: Bioactivity of Proteins and Peptides from Peas(Pisum sativum, Vigna unguiculata , and Cicer arietinum L); Chapter 20:Wheat Proteins and Peptides; Part 4: Recent Advances in Bioactive Peptide Analysis for Food Application ; Chapter 21:Peptidomics for Bioactive Peptide AnalysisChapter 22:In silico Analysis of Bioactive Peptides; Chapter 23: Flavor-Active Properties of Amino Acids, Peptides, and Proteins; Chapter 24: Controlled Release and Delivery Technology of Biologically Active Proteins and Peptides; Index
• Sommario/riassunto: 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 c
• Titolo autorizzato: Bioactive proteins and peptides as functional foods and nutraceuticals
• ISBN: 1-282-68306-3; 9786612683060; 0-8138-1132-5
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910139218303321
• Lo trovi qui: Univ. Federico II
• Serie: Institute of Food Technologists Series