Peptides have relevance to food science in various ways. Peptides contribute to the physical properties of food (physical aspect) and have taste (organoleptic aspect). Intestinal absorption of dipeptides or tripeptides is better than that of free amino acids (nutritional aspect). Biologically active peptides are found in food (physiological aspects). In this article the general aspects of peptides will be briefly summarized and various aspects of peptides as food constituents will be described.

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