Research of Bioactive Peptides in Foods

Dear Colleagues,

In recent years, peptides have received increased interest as one of the most important classes of bioactive food components. They are important as nutraceutical and active components in foods designed to obtain health benefits above and beyond their nutritional function. Peptides sufficient in diet aimed on metabolic syndrome prevention may serve as an example of compounds providing such benefits. Contemporary research includes, e.g., the discovery of novel bioactive peptides in food products and new activities of known compounds. The design and optimization of technological processes aimed at peptide release is an important task for food science and technology. The development of research strategies (e.g., in vitro and in vivo assays as well as bioinformatics) and analytical methods for identification and quantitation of biopeptides is also receiving major attention. Taste is one of the crucial factors affecting the acceptance of peptide-containing food products by consumers.

This Special Issue, entitled “Research of Bioactive Peptides in Foods”, will cover a selection of recent research articles, short communications, reviews, as well as perspectives in the area of bioactive peptides of food origin.

Prof. Dr. Piotr Minkiewicz
Guest Editor

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