With contributions from 33 experts in the field, Bioactive Food Proteins and Peptides is a comprehensive study covering “food proteins’ and peptides’ bioactives, proteomics, biomarkers, therapeutic and nutraceutical uses, commercialization trends, and challenges and opportunities.” The key editor, Dr. Navam S. Hettiarachchchy, is a university professor in the Department of Food Service at the University of Arkansas, Fayetteville. Her nutritional background and intensive research projects give credibility to the compilation of studies presented in this book.
The concentrated studies give students, and fellow researchers, details and supporting data related to chemistry and bioactivity. Due to the increased allergies in our society, readers will not only learn how proteins and peptides are allergens and antihypersensitive agents but also how they could be infused into the body as antioxidants and anticancer agents. The contributors address therapeutic peptides including the most recent studies and developments in research on designing peptide-based provisions.
Due to the complexity of Bioactive Food Proteins and Peptides and the targeted intent of this book, academics as well as food scientists, nutritionists and others in the Food Services and Human Health industries will appreciate the intensity of the presentation. Written for those with prior understanding of bioactive food proteins and peptides, the categorical assemblage gives the most updated and current studies.
(Reviewed by Irene Watson for Reader Views )