Table of Contents
Table of Contents
Preface
Chapter 1. The Antioxidant and Chelating Activity of Jatropha curcas L Protein Hydrolysates Obtained by Alcalase, Pepsin and Pancreatin Treatment
Santiago Gallegos-Tintoré, Javier Vioque, Manuel Alaiz, Julio Girón-Calle, Cristina Torres-Fuentes, Javier Solorza-Feria, David Betancur-Ancona, Luis Chel-Guerrero, and Alma Leticia Martínez-Ayala (Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Mérida, Yucatán, México, and others)
Chapter 2. Antimicrobial and Antioxidant Peptides Obtained from Food Proteins
W. Carrillo, D. Barrio, J. Welbaum, C. Carpio, R. Vilcacundo, D. Morales, and J. Ortiz (Laboratory of Functional Foods. Faculty of Food Science and Engineering, Technical University of Ambato, Ambato, Ecuador, and others)
Chapter 3. The Analysis of Bioactive Peptides in Meat and Meat Products
Paulina Kêska and Joanna Stadnik (Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland)
Index
