Bioactive compounds are extra-nutritional constituents that typically occur in small quantities in foods. Many thousands of these bioactive compounds have been identified in commonly eaten foods and there has been a lot of research interest into their putative health benefits. Virtually all foods undergo some form of processing before they are ready for consumption. Processing of fresh fruits and vegetables results in changes in composition of the bioactive food ...
Food Chemistry is the study of the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for the consuming public. It is the application of chemistry to the development, processing, packaging, preservation, storage, and distribution of foods and beverages for the purposes of obtaining a safe, economical, and aesthetically pleasing supply of food for people worldwide. A few people recognize the science that is behind the ...
Milk contains components that provide critical nutritive elements, immunological protection, and biologically active substances to both neonates and adults. Bioactive peptides have been identified within the amino acid sequences of native milk proteins. The bioactive peptides encrypted in milk proteins can be released by enzymatic proteolysis, gastrointestinal digestion, or food processing. Bioactive milk peptides directly influence numerous biological processes ...
Biotechnology in the food processing sector targets the selection and improvement of microorganisms with the objectives f improving process control, yields and efficiency as well as the quality, safety consistency of bioprocessed products. The application of biotechnology to food processing has been one of the most important and controversial recent developments in the food industry. Biotechnological research as applied to bioprocessing targets the development of ...