One new IFT Press book is now available from Wiley-Blackwell.
Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals, edited by Yoshinori Mine, Eunice Li-Chan, and Bo Jiang (ISBN: 978-0-8138-131-0. 2010. 436 pp.), details recent developments and science-based advances of nutraceutical proteins and peptides for the promotion of health and reduction of diseases. More specifically, the book highlights proteins and peptides from both animal sources such as colostrums, whey, eggs, and bovine and fish muscle, and plant sources such as soy, peas, rice bran, and wheat, and discusses the bioactive functions of these ranging from anti-inflammatory and antioxidant activities to metabolic syndrome and satiety. The health-promoting benefits of some of these bioactive proteins and peptides have been documented, but scientists are discovering novel uses. The increasing amount of research on bioactive proteins and peptides continues to show that they may help to reduce chronic diseases that lead to 58 million premature deaths annually, according to the editors of the book.
The book is organized into four sections: Introduction, Functions of Biologically Active Proteins and Peptides, Examples of Food Proteins and Peptides with Biological Activity, and Recent Advances in Bioactive Peptide Analysis for Food Application. The chapters are written by international experts from industry and academia and provide comprehensive information about current, ongoing research and application of functional proteins and peptides as well as future application opportunities for these ingredients.
The book is intended for use by practicing scientists in academia and industry who work in the fields of food science, nutrition, pharmaceuticals, cosmetics, nutraceutical/functional foods, biochemistry, and biotechnology. It is also a resource for senior undergraduate and graduate students. The editors are Yoshinori Mine, a professor in the Dept. of Food Science at the University of Guelph, Guelph, Ontario, Canada; Eunice Li-Chan, a professor of food, nutrition, and health in the Faculty of Land and Food Systems at the University of British Columbia, Vancouver, British Columbia, Canada; and Bo Jiang, a professor of food science and Executive Director of Key State Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
IFT Press books, developed in partnership with Wiley-Blackwell and crafted through rigorous peer review and meticulous research, serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs.
Topics of future books in the series include nanoscience and nanotechnology, food laws and regulations, food ingredients for the global market, hydrocolloids, nonthermal processing technologies, fats and oils, proteins and peptides, and dairy ingredients.
IFT members receive a 20% discount on all Wiley-Blackwell books. The member coupon code is available at www.ift.org. Be sure to log in and check out the Knowledge Center/Read IFT Publications/Books links.
For more information, call 877-762-2974, or visit www.wiley.com/go/ift.
Manuscript proposals may be sent to David McDade, Senior Commissioning Editor, at david. [email protected]ey.com (+44-1865-47-6546).