Bioactive Peptides from Food

Bioactive Peptides from Food

CRC Press

Bioactive Peptides from FoodSources, Analysis, and Functions\nAuthor(s): Leo M.L. Nollet, Semih tle?\nFormat: Hardback\nPublisher: Taylor & Francis Ltd, United Kingdom\nImprint: CRC Press\nISBN-13: 9780367608538, 978-0367608538\nSynopsis\nA growing body of scientific evidence has revealed that many food peptides exhibit specific biological activities in addition to their established nutritional value. Bioactive peptides present in foods may help reduce the worldwide epidemic of chronic diseases that account for a great number of premature deaths annually. Bioactive peptides can be defined as isolated small fragments of proteins which provide some physiological health benefits. They act as potential modifiers reducing the risk of many chronic diseases. \n\nBioactive Peptides from Food: Sources, Analysis, and Functions considers fundamental concepts, sources, hydrolysis, fractionation, purification, analysis, chemical synthesis, functions, and regulatory status of nutraceutical bio.

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