Soy Protein Hydrolysates for Food and Health - Ashaolu, Tolulope Joshua;Ashaolu, Joseph Opeoluwa
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There is a growing increase in demand for soy and its products, and soy protein has a huge share in it. Several investigations have established how hydrolysed soy protein yield better functional and physicochemical properties than its native form. This book is meant to provide insights into the effects and uses of soy protein hydrolysates, coupled with their most promising applications and potentials. Salient methods of the hydrolysates production and their mechanisms of physiological action were also deciphered, while contributing critical reviews and recommendations to underscore the…mehr

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Produktbeschreibung
There is a growing increase in demand for soy and its products, and soy protein has a huge share in it. Several investigations have established how hydrolysed soy protein yield better functional and physicochemical properties than its native form. This book is meant to provide insights into the effects and uses of soy protein hydrolysates, coupled with their most promising applications and potentials. Salient methods of the hydrolysates production and their mechanisms of physiological action were also deciphered, while contributing critical reviews and recommendations to underscore the validity of soy protein hydrolysates potentialities in the emerging functional food, nutraceutical and pharmaceutical markets.
Autorenporträt
Tolulope Joshua Ashaolu obtained his BSc (Hons) in Microbiology from University of Ilorin (Nigeria), where he became interested in water and food microbiology. He proceeded to University of Peradeniya (Sri Lanka) to study Molecular and Applied Microbiology (MSc). Presently, he researches into functional foods and health nutrition in Thailand.