TY  - JOUR
  - Book Reviews
  - Mills, S,Stanton, C,Hill, C,Ross, RP
  - 2011
  - January
  - New Developments and Applications of Bacteriocins and Peptides in Foods
  - Validated
  - 1
  - ()
  - food safety functional foods ENZYME INHIBITORY PEPTIDES LACTIC-ACID BACTERIA GRAM-NEGATIVE BACTERIA SOYBEAN BETA-CONGLYCININ PULSED-ELECTRIC-FIELD SPONTANEOUSLY HYPERTENSIVE-RATS CONTROL LISTERIA-MONOCYTOGENES CHEDDAR CHEESE MANUFACTURE FISH-PROTEIN HYDROLYSATE ESCHERICHIA-COLI O157-H7
  - There is an increased desire for sophisticated foods, whereby consumers harbor higher expectations of health-promoting benefits above basic nutrition. Moreover, there is a move from the adulteration of foods with chemical preservatives toward biopreservation. Such expectations have led scientists to identify novel approaches to satisfy both demands, which utilize bacteriocin and peptide-based solutions. The best known examples of biopreservation involve bacteriocins. However, with the exception of nisin, bacteriocins have received limited use in the food industry. Peptides can be added to foods to improve consumer health. Some of the best known examples are angiotensin I converting enzyme (ACE)-inhibitory peptides, which inhibit ACE, a key enzyme involved in blood pressure (BP) regulation. To be effective, these peptides must be bioavailable, but by their nature, peptides are degraded by digestion with proteolytic enzymes. This review critically discusses the use and potential of peptides and bacteriocins in food systems in terms of safety, quality, and improvement of human health.
  - 299
  - 329
  - DOI 10.1146/annurev-food-022510-133721
DA  - 2011/01
ER  - 

@review{V160956925,
   = {Book Reviews},
   = {Mills,  S and Stanton,  C and Hill,  C and Ross,  RP },
   = {2011},
   = {January},
   = {New Developments and Applications of Bacteriocins and Peptides in Foods},
   = {Validated},
   = {1},
   = {()},
   = {food safety functional foods ENZYME INHIBITORY PEPTIDES LACTIC-ACID BACTERIA GRAM-NEGATIVE BACTERIA SOYBEAN BETA-CONGLYCININ PULSED-ELECTRIC-FIELD SPONTANEOUSLY HYPERTENSIVE-RATS CONTROL LISTERIA-MONOCYTOGENES CHEDDAR CHEESE MANUFACTURE FISH-PROTEIN HYDROLYSATE ESCHERICHIA-COLI O157-H7},
   = {{There is an increased desire for sophisticated foods, whereby consumers harbor higher expectations of health-promoting benefits above basic nutrition. Moreover, there is a move from the adulteration of foods with chemical preservatives toward biopreservation. Such expectations have led scientists to identify novel approaches to satisfy both demands, which utilize bacteriocin and peptide-based solutions. The best known examples of biopreservation involve bacteriocins. However, with the exception of nisin, bacteriocins have received limited use in the food industry. Peptides can be added to foods to improve consumer health. Some of the best known examples are angiotensin I converting enzyme (ACE)-inhibitory peptides, which inhibit ACE, a key enzyme involved in blood pressure (BP) regulation. To be effective, these peptides must be bioavailable, but by their nature, peptides are degraded by digestion with proteolytic enzymes. This review critically discusses the use and potential of peptides and bacteriocins in food systems in terms of safety, quality, and improvement of human health.}},
  pages = {299--329},
   = {DOI 10.1146/annurev-food-022510-133721},
  source = {IRIS}
}