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This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together authorities in the field, it provides a comprehensive discussion focused on fundamental chemistries and mechanisms underpinning the structure-function relationships of food proteins and peptides. The functional and bioactive properties hinge on their structural features such as amino acid sequence, molecular size, hydrophobicity, hydrophilicity, and net charges. The book includes coverage of advances in the nutritional and health applications of protein and peptide modifications; novel applications of food proteins and peptides in the development of edible functional biomaterials; advances in the use of proteomics and peptidomics for food proteins and peptide analysis (foodomics); and the relevance of food protein and peptide chemistries in policy and regulation.Research into the fundamental chemistries behind the functional, health and nutritional benefits is burgeoning and has gained the interest of scientists, the industry, regulatory agencies, and consumers. This book fills the knowledge gap providing an excellent source of information for researchers, instructors, students, food and nutrition industry, and policy makers.

Most of the articles in this book deal with static or point-to-pointInterconnection Networks. In particular, new constructions are proposed basedon different tools from discrete mathematics. Many new records have beenestablished in the table of the maximum number of vertices of graphs withmaximum degree &Dgr; and diameter D. Properties of thesenetworks (and of more classical ones) are analyzed in many of the otherpapers. About 40% of the articles deal with fault tolerance orvulnerability properties using either combinatorial tools or probabilisticones.