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Basic Sciences. Chemistry --- Food industry and trade. --- Food --- Proteins. --- Biochemistry --- Proteins and Enzymes. --- Protein content.

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The Special Issue to provide a forum for contemporary studies of the genetics, genomics and phenomics of productivity traits in forage and bioenergy grasses, along with the application of such data to breeding practices and cultivar development.

forage grass --- biomass --- protein content --- lignocellulosic content --- persistence --- seasonal yield --- soluble carbohydrates --- bioenergy grass --- herbage digestibility --- biofermentation

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Proteins --- Food --- Surface chemistry. --- Proteins --- Dietary Proteins --- Food Chemistry. --- Structure-Activity Relationship. --- Surfaces. --- Protein content. --- Structure-activity relationships. --- metabolism.

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""Bioactive Food Peptides in Health and Disease"" highlights recent developments on bioactive food peptides for the promotion of human health and the prevention/management of chronic diseases. The book provides a comprehensive revision of bioactive peptides obtained from both animal and plant food sources. Aspects related to their bioactivity, mechanism of action, and bioavailability are extensively described along the different chapters. Also, the chapters describe the impact of bioactive peptides on the physiological absorption, regulation and disease prevention. The book also covers the recent technological advances for the production of food peptides. Bioactive Food Peptides in Health and Disease provides updated and interesting information, being a good reference book for nutritional and food scientists, biochemists, industry producers, and consumers.

Food Protein content. --- Bioactive compounds. --- Peptides. --- Microbiology. --- Microbial biology --- Biology --- Microorganisms --- Organic compounds --- Amino acids --- Biologically active compounds --- Compounds, Bioactive --- Compounds, Biologically active --- Compounds, Physiologically active --- Physiologically active compounds --- Chemicals --- Food --- Protein content. --- Proteins --- Food combining --- Composition --- Life Sciences --- Microbiology --- Genetics and Molecular Biology --- Biochemistry --- Food Microbiology

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Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingr

Engineering sciences. Technology --- Food --- Proteins. --- Proteids --- Biomolecules --- Polypeptides --- Proteomics --- Proteins --- Food combining --- Protein content. --- Composition --- Dietary Proteins --- Dietary Proteins. --- Nutritive Value. --- Proteins in human nutrition. --- analysis. --- Engineering --- Food Science and Technology