Offers comprehensive discussions on bioactive proteins and peptides in the area of nutraceutical and functional foods. This work looks at protein and peptide impact on the body's absorption, defense, regulating, and nervous systems, then delves into hypo-allergenic foods and modern approaches to nutraceutical research and production.

This is the first book to cover bioactive proteins and peptides in the area of nutraceuticals and functional foods, providing state-of-the-art information. It examines recent advancements in the field and the biological activities associated with them. It explores the beneficial health effects of peptides, including antimicrobial and antioxidant properties, and discusses hypoallergenic foods such as milk proteins, egg proteins, soybeans, and rice seeds. The book also considers modern approaches to bioactive proteins and peptides. Edited by international experts in the field, this is an ideal reference for biochemists, nutritional scientists, food scientists, and health professionals.