Bioactive peptides generated from food proteins have great potential as functional foods and
nutraceuticals. Bioactive peptides possess several significant functions, such as …

Background: Despite growing evidence for food-based dietary patterns' potential to reduce
cardiovascular disease risk, knowledge about the amounts of food associated with the …

As one of the most traditional biotechnologies, sourdough fermentation has deep effects on
rheology, sensory and shelf life attributes of baked goods. The most recent literature has …

Macroalgae or seaweed are relative un-explored and promising sources of novel molecules
for the food industry including peptides and carbohydrates for their use as functional foods …

A growing global population, combined with factors such as changing socio-demographics,
will place increased pressure on the world's resources to provide not only more but also …

Bioactive peptides (BP) are organic substances formed by amino acids joined by covalent
bonds known as amide or peptide bonds. Although some BP exist free in its natural source …

In the past few years, increasing interest has been directed to bioactive peptides of animal
and plant origin: in particular, researchers have focused their attention on their mechanisms …

Lactic acid bacteria (LAB) can produce a huge amount of bioactive compounds. Since their
elective habitat is food, especially dairy but also vegetal food, it is frequent to find bioactive …

Cereal grains provide half of the calories consumed by humans. In addition, they contain
important compounds beneficial for health. During the last years, a broad spectrum of new …

Currently, the interest for health-promoting functional foods, dietary supplements and
pharmaceutical preparations containing bioactive peptides deriving from food proteins, is …