Food protein-derived bioactive peptides are recognized as valuable ingredients of functional
foods and/or nutraceuticals to promote health and reduce the risk of chronic diseases …

Background Food-intestine interaction study has always been a hot topic in food science
and nutrition due to diverse physiological functions of intestine. Compared to expensive …

Large amounts of peptides are naturally generated in foods through the proteolysis
phenomena taking place during processing. Such proteolysis is carried out either by …

Traditionally, cheese is manufactured by converting fluid milk to a semisolid mass through
the use of a coagulating agent, such as rennet, acid, heat plus acid, or a combination …

There is a wide variety of peptides released from food proteins that are able to exert a
relevant benefit for human health, such as angiotensin-converting enzyme inhibition …

The gastrointestinal tract (GIT) is the largest interface between our body and the
environment. It is an organ system extending from the mouth to the anus and functions for …

Globally fermented foods are in demands due to their functional and nutritional benefits.
These foods are sources of probiotic organisms and bioactive peptides, various amino …

The objective of the present chapter was to demonstrate the state of the art in the recent
advances in nutritional and functional components of dairy products research. In this …

Astragalus membranaceus, dried root extract, also known as Astragali radix, is used in
traditional Chinese medicine as a tonic remedy. Moreover, it has been reported that …

Cheese is a product of ancient biotechnological practices, which has been revolutionized as
a functional food product in many parts of the world. Bioactive compounds, such as peptides …