Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications

This book explores the chemistry of food proteins and peptides,their structural features,functional properties,and health applications. It covers advances in nutritional and health applications,edible functional biomaterials,proteomics and peptidomics,and policy and regulation. Research into the chemistries of food proteins and peptides is gaining interest and this book provides a comprehensive source of information for researchers, industry, and policymakers.

Format: Hardback
Length: 506 pages
Publication date: 09 June 2021
Publisher: Royal Society of Chemistry

This comprehensive book delves into the intricate world of food proteins and peptides, exploring their chemistry and their profound relationship with nutritional, functional, and health applications. Drawing upon the expertise of esteemed authorities in the field, it offers a thorough and insightful examination of the fundamental chemistries and mechanisms that underpin the structure-function relationships of these important dietary components.

The functional and bioactive properties of food proteins and peptides are intricately linked to their structural characteristics, including their amino acid sequence, molecular size, hydrophobicity, hydrophilicity, and net charges. The book comprehensively covers advancements in the nutritional and health applications of protein and peptide modifications, novel uses of food proteins and peptides in the development of edible functional biomaterials, breakthroughs in the field of proteomics and peptidomics for the analysis of food proteins and peptides (foodomics), and the significance of food protein and peptide chemistries in policy and regulation.

The field of research into the fundamental chemistries behind the functional, health, and nutritional benefits of food proteins and peptides is experiencing a remarkable surge in interest, captivating scientists, industry professionals, regulatory bodies, and consumers alike. This book serves as a valuable resource, bridging the knowledge gap and providing a comprehensive source of information for researchers, instructors, students, the food and nutrition industry, and policy makers. By unraveling the complexities of food protein and peptide chemistry, it sheds light on the potential of these components to improve human health and well-being.

Weight: 960g
Dimension: 156 x 234 (mm)
ISBN-13: 9781788018593