This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together

A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, bio

Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and

Many naturally occurring compounds from foods such as rice, vegetables, fruits, and animal products possess properties that help to slow disease progression, in