Non-Bovine Milk Derived Bioactive Peptides: Production, Characterization, and Biofunctionalities provides an overview of the diverse biological effects of these compounds, particularly focusing on their health promoting effects, including cardiovascular disease and diabetes prevention, along with their antimicrobial and anti-oxidative properties. Novel mechanisms of action responsible for the bioactivity of non-bovine milks are also proposed. Written and edited by a global team of experts, this resource is ideal for researchers and academics in the fields of dairy science, nutrition, food and beverage science.
In addition, this book will also be of interest to those working in the dairy food industry, particularly in research and product development.
1. Overview of bioactive peptides derived from non-bovine milk and milk products
2. Blood pressure lowering effects of fermented milks rich in different peptides
3. Potential antioxidant bioactive peptides from camel milk proteins
4. Milk protein‐derived peptide inhibitors of angiotensin‐I‐converting enzyme
5. Antibacterial Peptides from Goat and Sheep Milk Proteins
6. In vivo studies on IPP‐rich peptides derived from milk protein hydrolysates
7. Health modifying effects of camel milk peptides and impact on diabetes
8. Production and characterization of novel peptides from goat milk
9. Production and characterization of novel peptides from sheep milk
10. Bioactive peptides with novel function derived from yak milk
11. Current policies and regulations on food proteins and bioactive peptides
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