Functional Proteins, Peptides And Amino Acids
by Losso, Jack N.Edition: 1st
Format: Hardcover
Pub. Date: 2012-08-01
Publisher(s): CRC Press
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Summary
Analyzing from a cell biology perspective, Functional Proteins, Peptides, and Amino Acids addresses proteins, peptides, amino acids, and polypeptides as functional food components. This book describes the mechanisms by which proteins take the role of protease inhibitors. It features a discussion of angiogenesis and its role in disease prevention. Additional coverage addresses amino acids and different types of proteins and peptides including plant-derived, animal-derived, and dairy. Ideal as a reference for food scientists, food chemists, and biochemists, the text also includes material on emerging topics such as nutrigenomics and bioinformatics as tools used in functional foods research.
Table of Contents
| Cell Growth | |
| Amino Acids | |
| Proteins and Peptides of Plant Origin (Soy and Wheat) | |
| Proteins and Peptides of Plant Origin (Flax, Corn, Rice, Fenugreek, Pumpkin Seed) | |
| Proteins and Peptides of Plant Origin (Corn, Rice, Fenugreek, Millet, Sorghum, Pumpkin Seed) | |
| Proteins and Peptides of Animal Origin (Meat and Skin Proteins) | |
| Dairy Proteins and Peptides (Caseins and Peptides) | |
| Dairy Proteins and Peptides (Whey Proteins and Peptides) | |
| Proteins and Peptides of Avian Origin | |
| Aquatic Food Proteins and Peptides | |
| Mushroom Proteins | |
| Yeast Proteins and Peptides | |
| Fungi Proteins and Peptides | |
| Cationic Peptides | |
| Sweet Tasting Proteins/Peptides | |
| Enzymes as Functional Food Ingredients | |
| Functional Foods, Proteomics, Nutrigenomics, and Bioinformatics | |
| Table of Contents provided by Publisher. All Rights Reserved. |
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