Overview

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.

Full Product Details

Author:   Chibuike C Udenigwe (University of Ottawa, Canada)
Publisher:   Royal Society of Chemistry
Imprint:   Royal Society of Chemistry
Volume:   Volume 27
Weight:   0.960kg
ISBN:  

9781788018593

ISBN 10:   1788018591
Pages:   526
Publication Date:   09 June 2021
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

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; Stability of Bioactive Peptides During Processing; Transport, Cellular Uptake and Bioavailability of Food Peptides; Food-derived Peptides in Lipid Metabolism; Food Peptides in Energy Metabolism; Food Proteins in Controlling Satiety; Food Peptides in Blood Pressure Regulation; 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

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