Bioactive peptides are used to enhance the body’s antioxidant status, antisepsis capacity, immune function, anti-inflammatory capacity, mineral absorption, and appetite. They can also mitigate major metabolic derangements arising from chronic illnesses which result in unwanted weight loss. Presenting data from human studies, clinical trials, and recent research findings, this work summarizes the applications and benefits of this therapy. The book covers host response, quality factors, protein economics, and muscle loss. It includes case studies on aging, AIDS, COPD, diabetes, inflammatory bowel disease, kidney failure, and tuberculosis.
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Nutrition
Nutraceuticals & Functional Foods
Reference

Providing a concise but rigorous introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry covers food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. As a multi-level text with material of varying sophistication, the book focuses on principles rather than commodities and balances facts with explanations. It emphasizes improvement of learning and teaching quality, measurable learning outcomes, and core competencies.
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Food Chemistry
Textbook
Undergraduate

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Food Chemistry
Food Engineering
Reference
Professional