Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animal

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein

The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object

Protein hydrolysates, otherwise commonly known as peptones or peptides, are used in a wide variety of products in fermentation and biotechnology industries. The