The generation of bioactive compounds from milk proteins is a possible way to obtain bioactive peptide ingredients having a health promoting activity in cardiovascular disease, inflammation and cancer. These peptide sequences are inactive in the native protein but can be released during digestion in the gut through the action of some microorganisms and can also be produced during in vitro enzymatic hydrolysis. Commercial products with milk bioactive peptides have begun to appear on the market. This is related to the industrial-scale production of bioactive compounds during food protein hydrolysis.
|Title of host publication||Book of Abstracts of the 8th International Symposium on "Delivery of Functionality in Complex Food Systems|
|Number of pages||1|
|Publication status||Published - 2019|
|Event||8th International Symposium on “Delivery of Functionality in Complex Food Systems” - Porto|
Duration: 7 Jul 2019 → 10 Jul 2019
|Conference||8th International Symposium on “Delivery of Functionality in Complex Food Systems”|
|Period||7/7/19 → 10/7/19|