Abstract
Bioactive peptides generated from animal sources, such as dairy, meat, fish, and their by-products, are promising food ingredients for developing functional foods. The Maillard reaction plays an important role in most processed foods and generates various chemical components. Changes of peptides and reduced sugars by the Maillard are still not resolved enough. Since animal protein-derived peptides are widely utilized in many processed foods, it deserves concern and research on their changes by the Maillard reaction during processing or storage. This chapter briefly overviews bioactive peptides generated from animal sources of proteins, as well as bioactivities of Maillard reaction products generated from peptides.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
