Chapter 11 - Bioactive peptides in reformulated food
The consumption of processed foods has surged, driven by globalization, lifestyle changes, convenience, and economic factors. This trend, while providing choices for consumers, also raises concerns about unbalanced diets leading to long-term health issues. Despite the negative associations with proc...
| Main Authors: | , , , , , , , , , |
|---|---|
| Other Authors: | |
| Format: | Capítulo de libro |
| Language: | Inglés |
| Published: |
Elservier
2024
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/17163 https://www.sciencedirect.com/science/article/abs/pii/B9780443153464000112 https://doi.org/10.1016/B978-0-443-15346-4.00011-2 |
Similar Items: Chapter 11 - Bioactive peptides in reformulated food
- Valorization of Aquaculture Byproducts through Enzymatic Hydrolysis: Production of Peptides with Antioxidant and ACE-Inhibitory Activity
- Non-marine Animal Bioactive Peptides. Properties, Sources, and Applications
- Contenido de biopéptidos y actividad antihipertensiva in vitro de carne de cordero de diferentes sistemas de producción
- In silico evaluation of Lipl32 peptides for antigen candidates in leptospirosis diagnostic
- An inhibitory mechanism of action of coiled‐coil peptides against type three secretion system from enteropathogenic Escherichia coli
- Successful production of the potato antimicrobial peptide Snakin-1 in baculovirus-infected insect cells and development of specific antibodies