Fast demographic growth has led to increasing interest in low-cost alternative protein
sources to meet population needs. Consequently, scientific researchers have been focused …

Fermented foods are valued for their rich and complex odour and taste. The metabolic
activity of food-fermenting microorganisms determines food quality and generates odour and …

Recent scientific evidence indicates that protein hydrolysates contain bioactive peptides that
have potential benefits for human health. However, the bitter‐tasting hydrophobic peptides …

Proteins play a crucial role in determining texture and structure of many food products.
Although some animal proteins (such as egg white) have excellent functional and …

Plant proteins are being considered to become the most important protein source of the
future, and to do so, they must be able to replace the animal-derived proteins currently in …

Proteases (proteinases or peptidases) are a class of hydrolases that cleave peptide chains
in proteins. Endopeptidases are a type of protease that hydrolyze the internal peptide bonds …

This revision intends to provide an overview on the major and emerging trends in food and
nutrition. Food scientists and dietitians should keep an eye on the trends shaping the food …

Food protein-derived peptides serve as food ingredients that can influence flavor and
bioactivity of foods. The Maillard reaction plays a crucial role in food processing and storage …

Bioactive food peptides are encrypted within the sequence of food proteins but can be
released during food processing (by enzymatic hydrolysis or fermentation) or during …

Angiotensin‐I‐converting enzyme (ACE) inhibitory peptides are able to inhibit the activity of
ACE, which is the key enzymatic factor mediating systemic hypertension. ACE‐inhibitory …