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Novel Proteins for Food, Pharmaceuticals and Agriculture : Sources, Applications and Advances.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Newark :
John Wiley & Sons, Incorporated,
2018.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Intro; Table of Contents; List of Contributors; About the Editor; Preface; Chapter 1: Biological Roles and Production Technologies Associated with Bovine Glycomacropeptide; 1.1 Introduction; 1.2 Biological Properties Associated with Glycomacropeptide; 1.3 Glycomacropeptide Production; 1.4 Detection of Glycomacropeptide; 1.5 Conclusion; References; Chapter 2: Meat Proteins as a Potential Source of Bioactive Ingredients for Food and Pharmaceutical Use; 2.1 Introduction; 2.2 Protein-Based Bioactive Compounds; 2.3 Potential Applications; 2.4 Challenges; 2.5 Conclusions; References.
- Chapter 3: Human Gastrointestinal Endogenous Proteins: A Recently Discovered Source of Gut Modulatory Peptides3.1 Introduction; 3.2 A Summary of Current Knowledge Regarding GEP-derived Bioactive Peptides; 3.3 Implications of the Above Findings Regarding GEP as a Source of Bioactive Peptides; 3.4 Bioactive Potential of GEP is Comparable to That of Dietary Proteins; 3.5 The Site of Secretion of GEP Affects its Bioactive Potential; 3.6 Digestion of GEP may Generate Numerous Peptides with Multiple Bioactivities; 3.7 Novel Bioactive Peptides from GEP.
- 3.8 Important Considerations While Predicting the Behaviour of GEP in the Human GIT: Correlating In Vitroand In VivoStudies3.9 Conclusion; 3.10 Future directions; References; Chapter 4: Cereal Proteins: Potential Health Applications and Allergenicities; 4.1 Introduction; 4.2 Major Cereal Grains; 4.3 Cereal Proteins; 4.4 Protein Quality; 4.5 Bioactive Peptides; 4.6 Allergenicity; 4.7 Non-Protein Health Applications of Cereals; 4.8 Conclusion; References; Chapter 5: Meat By-Products: New Insights into Potential Technical and Health Applications; 5.1 Introduction; 5.2 Meat By-Products.
- 5.3 Technical Applications of Meat By-Products5.4 Health-Related Applications of Meat By-Products; 5.5 Conclusion; References; Chapter 6: Potential Applications of Plant-Derived Proteins in the Food Industry; 6.1 Introduction; 6.2 Plant-Derived Proteins: Sources and Composition; 6.3 Bioactive Peptides Generated from Fruits and Vegetables; 6.4 Technofunctional Properties; 6.5 Other Applications; Acknowledgements; References; Chapter 7: Seaweed Proteins and Applications in Animal Feed; 7.1 Introduction; 7.2 Macroalgae as a Source of Proteins, Peptides, and Amino Acids.
- 7.3 Seaweeds and Macroalgal-Derived Products in Animal Feed7.4 Challenges Concerning the Use of Macroalgae in Animal Feed; Acknowledgements; References; Chapter 8: Marine By-Products as a Source of Proteins for Potential Food, Pharma, and Agricultural Feed Use; 8.1 Introduction; 8.2 Biological Activities of Marine-Derived Proteins; 8.3 Fish Protein Hydrolysates; 8.4 Fish Blood Proteins; 8.5 Fish Testes; 8.6 Fish Collagen and Gelatine; 8.7 Stickwater Proteins Recovered using Membrane Filtration; 8.8 Functional Applications of By-Product Protein Hydrolysates; 8.9 Challenges and Conclusions.