Results 161 to 170 of about 4,185,560 (223)

Factors Influencing Undesirable Sensory Properties in Protein Hydrolysates and Remediation Strategies for Food Applications. [PDF]

J Food Sci
Ramakrishna TRB, Aspevik T, Vang B, Lian K, Jacobsen C, Shapaval V, Puntervoll P, Bjerga GEK.   +7 more
europepmc   +1 more source

Upcycling of poultry protein hydrolysates using membrane filtration technology - Effects on sensory properties and chemical composition. [PDF]

Food Chem X
Aspevik T, Dankel EK, Leivers S, Afseth NK, Oterhals Å, Haugen JE, Skov M, Gaarder MØ.   +7 more
europepmc   +1 more source

Purification and Characterization of Novel Collagen Peptides from <i>Oncorhynchus mykiss</i> Inhibiting Platelet Aggregation, and the Underlying Mechanism via Molecular Docking. [PDF]

Foods
Liu H, Zhang L, Zeng Z, Wang X, Li B.
europepmc   +1 more source

Safety evaluation of the food enzyme aspergillopepsin I from the non-genetically modified <i>Aspergillus</i> sp. strain LPL 3U-3-10. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Andreoli C, Terron A, Yurkov A, Cavanna D, Aguilera J, Peluso S, Andryszkiewicz M, Kovalkovicova N, Liu Y.   +21 more
europepmc   +1 more source

Isolation and Characterization of a Novel Marine Peptide, WPN-15, from Walleye Pollock (<i>Gadus chalcogrammus</i>) Tail By-Products and Its Therapeutic Effects Against Atopic Dermatitis. [PDF]

Pharmaceutics
Lee SG, Hwang JW, Kang H.
europepmc   +1 more source

Impact of Pretreatment Degree and Enzyme Type on the Production of Radical Scavenging and Antiproliferative Peptides from Starfish. [PDF]

Mar Drugs
Vate NK, Sharifi E, Coppola A, Montuori E, Undeland I, de Pascale D, Coppola D, Abdollahi M.   +7 more
europepmc   +1 more source

Mollusk-Derived Peptides at the Food-Pharma Interface: Bioactivities, Preclinical Evidence, and Development Prospects. [PDF]

Molecules
Imran M, Li Y, Asif M, Azam M, Aleem K, Jiang Z, Adil M, Yi Y.   +7 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties

Critical Reviews in Food Science and Nutrition, 2000
Considerable amounts of fish processing byproducts are discarded each year. By developing enzyme technologies for protein recovery and modification, production of a broad spectrum of food ingredients and industrial products may be possible. Hydrolyzed vegetable and milk proteins are widely used food ingredients.
Hordur G Kristinsson, Barbara A Rasco
exaly   +3 more sources