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

A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, bio

Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals highlights recent developments of nutraceutical proteins and peptides for the promotion o

Many naturally occurring compounds from foods such as rice, vegetables, fruits, and animal products possess properties that help to slow disease progression, in

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.