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.
Publisher: Taylor & Francis Inc
Number of pages: 400
Dimensions: 229 x 152 mm
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