Titlebook: Handbook of Food Bioactive Ingredients; Properties and Appli Seid Mahdi Jafari,Ali Rashidinejad,Jesus Simal-Gan Living reference work 20220

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Marine Bioactive Peptides (Fishes, Algae, Cephalopods, Molluscs, and Crustaceans),lability, and toxicity. This chapter reviews the recent literature on the bioactive peptides from fishes, algae, mollusks, and crustaceans, focusing on their bioactive properties, structure-activity relationship, and bioaccessibility/bioavailability.

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Non-marine Animal Bioactive Peptides,in food. Therefore, several encapsulation methodologies are being studied in order to protect bioactive peptides, enhance their bioavailability as well as to enhance their sensory and physicochemical properties..This chapter summarizes current knowledge on peptides from meat, milk, and eggs, the mai

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Plant Bioactive Peptides (Oilseed, Legume, Cereal, Fruit, and Vegetable),es and glutathione content, among others), inhibition of enzymes associated with type 2 diabetes development, and antitumor (the same sequence has been found in several kinds of seeds). Hypocholesterolemic, antithrombotic, immunomodulatory, antimicrobial, and other activities have been also reported

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Omega-3 Polyunsaturated Fatty Acids,tion, supercritical fluid fractionation, and urea complexation are implemented; among the mentioned methods, urea complexation has led to better results of ω-3 PUFAs withdrawal from free fatty acids (FFAs) while being less inconvenient.

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