Shao-Yun Wang – författare

Explore the benefits and applications of foodborne bioactive peptides Food-Derived Bioactive Peptides: Green Preparation, Activity Mechanisms, and Health Applications explains the uses and benefits of bioactive peptides derived from food sources. Authored by leading researchers at Fuzhou University with extensive expertise in functional foods and biotechnology, this book provides food scientists and industry professionals with detailed insights into these health-promoting compounds. It systematically covers their sources, preparation methods, activity evaluation, functional mechanisms, and practical applications. The book explores nine major peptide classifications including antifreeze, antioxidant, antimicrobial, metal chelate, anti-ageing, anti-fatigue, immune regulatory, flavor, and self-assembling peptides. Each chapter thoroughly covers sources, evaluation methods, mechanisms, security assessment, applications, and limitations. A final chapter examines AI integration in functional peptides research, demonstrating how machine learning revolutionizes peptide discovery and bioactivity prediction. The book includes: Comprehensive coverage of preparation methods including enzymatic hydrolysis, fermentation, and biotechnological approaches for generating bioactive peptides from food sourcesDetailed examination of nine major peptide classifications with consistent coverage of sources, mechanisms, applications, security assessment, and limitationsCutting-edge integration of artificial intelligence and machine learning applications for peptide discovery, bioactivity prediction, and preparation optimizationPractical guidance on activity evaluation methodologies and functional mechanism analysis for each bioactive peptide categoryReal-world applications across food preservation, nutraceutical development, functional materials, and health-promoting food ingredient formulation strategiesThis book serves as an essential resource for food scientists, biotechnologists, nutritional biochemists, and R&D professionals working in functional food and nutraceutical industries. It combines rigorous academic foundations with practical guidance for developing innovative health-promoting products and advancing sustainable food applications.