DIETETICS OR FOOD IN HEALTH AND DISEASE

By P. LIANE

CONTENTS MILK PROTEIN MODI?CATION TO IMPROVE FUNCTIONAL AND BIOLOGICAL PROPERTIES I INTRODUCTION II CHEMICAL MODI?CATION OF MILK PROTEINS III ENZYMATIC PROTEIN PROCESSING IV GENETIC ENGINEERING OF MILK PROTEINS AND PROTEASES V CONCLUSION ACKNOWLEDGEMENTS REFERENCES THE NUTRITIONAL SIGNI?CANCE, METABOLISM AND TOXICOLOGY OF SELENOMETHIONINE I INTRODUCTION II PROPERTIES OF SELENOMETHIONINE III METHODS OF ANALYSIS IV SYNTHESIS V NATURAL OCCURRENCE AND BIOSYNTHESIS VI SELENOMETHIONINE-CONTAINING PROTEINS AND ENZYMES VII METABOLISM OF SELENOMETHIONINE VIII SELENOMETHIONINE IN HUMAN SE SUPPLEMENTATION IX SE YEAST AS AN ANIMAL FEED SUPPLEMENT X TOXICITY OF SELENOMETHIONINE XI SELENIUM REQUIREMENTS AND RECOMMENDED DIETARY INTAKES XII SUMMARY AND CONCLUSIONS ECHINACEA AS A FUNCTIONAL FOOD INGREDIENT I INTRODUCTION II PHYTOCHEMICAL CONSTITUENTS III STANDARDIZATION, QUALITY ASSURANCE AND REGULATIONS IV BIOLOGICAL AND TOXICOLOGICAL ACTIVITIES V ECHINACEA AS A FUNCTIONAL FOOD ADDITIVE VI CONCLUSION BIOACTIVE PEPTIDES AND PROTEINS I INTRODUCTION II BIOACTIVE FOOD PROTEINS AND THEIR BIOLOGICAL FUNCTIONS III BIOACTIVE PEPTIDES DERIVED FROM FOOD PROTEINS IV TECHNOLOGICAL PROCESSES FOR THE PRODUCTION OF BIOACTIVE PROTEINS AND PEPTIDES V SAFETY IMPLICATIONS VI RESEARCH NEEDS PLANT PRODUCTS WITH HYPOCHOLESTEROLEMIC POTENTIALS I INTRODUCTION II PHYTOCONSTITUENTS WITH HYPOCHOLESTEROLEMIC POTENTIALS III HERBS USEFUL IN HYPERCHOLESTEROLEMIA IV CONCLUSION