Results 181 to 190 of about 4,185,560 (223)

General review of fish protein hydrolysates

Animal Feed Science and Technology, 1982
Abstract Fish protein hydrolysates are generally considered to be the liquefied products obtained from fish by the action of proteolytic enzymes under accelerated conditions of digestion. The proteolytic enzymes which are used for the digestion of fish proteins must be active either above the survival temperature of spoilage bacteria or outside the ...
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Fish meals, fish components, and fish protein hydrolysates as potential ingredients in pet foods

Journal of Animal Science, 2006
An experiment to determine the chemical composition and protein quality of 13 fish substrates (pollock by-products, n = 5; fish protein hydrolysates, n = 5; and fish meals, n = 3) was conducted. Two of these substrates, salmon protein hydrolysate (SPH) and salmon meal with crushed bones (SMB), were used to determine their palatability as components of ...
J F, Folador, L K, Karr-Lilienthal, C M, Parsons, L L, Bauer, P L, Utterback, C S, Schasteen, P J, Bechtel, G C, Fahey   +7 more
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Effects of fish protein hydrolysate ingestion on endothelial function compared to whey protein hydrolysate in humans

International Journal of Food Sciences and Nutrition, 2019
Fish protein-derived bioactive peptides may improve endothelial dysfunction through an antihypertensive and antioxidant effect. However, few studies have evaluated the bioactive peptides effect on vascular function. Therefore, this study investigates the effect of a single dose of fish protein hydrolysate (FPH) or whey protein hydrolysates (WPH) on ...
Gustavo Vieira de, Oliveira, Mônica, Volino-Souza, Elisaldo Mendes, Cordeiro, Carlos Adam, Conte-Junior, Thiago Silveira, Alvares   +4 more
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The Tuna Fishing Industry: A New Outlook on Fish Protein Hydrolysates

Comprehensive Reviews in Food Science and Food Safety, 2011
Abstract:  Tuna ( Thunnus spp.) and tuna‐like species are significant sources of food and thus play a very important role in the economy of many countries. More than 48 species of tuna swarm the Atlantic, Indian, and Pacific Oceans, and the Mediterranean Sea.
N. Huda Herpandi, A. Rosma, W.A. Wan Nadiah   +2 more
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Acceptability of crackers (‘Keropok’) with fish protein hydrolysate

International Journal of Food Science & Technology, 1990
SummaryProteins from Oreochromis mossambicus, a freshwater fish, were hydrolysed, using alkalase 0.61, to produce a soluble, spray‐dried hydrolysate. The hydrolysis was carried out at 50°C, using a ratio of one part water and one part fish mince, an enzyme:substrate ratio of 1:50 at pH 8.0. Reaction was terminated by heating to 90°C for 20min.
Yu, S. Y., Tan, L. K.
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Defatting and debittering of fish protein hydrolysate

The utilization of protein hydrolysates obtained from fish processing by-products has garnered significant attention due to its notable bioactivity and associated health advantages. This has led to their incorporation in various pharmaceutical and functional food formulations, owing to their immense potential.
Rathod, Nikheel Bhojraj, Phadke, Girija Gajanan, Sofi, Faisal, Muthusamy, Karthikeyan, Nirmal, Nilesh, Elavarasan, Krishnamoorthy   +5 more
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Bitterness in Fish Protein Hydrolysates and Methods for Removal

Journal of Aquatic Food Product Technology, 2004
Abstract Enzymatic hydrolysis is a processing method for recovering protein from under utilized fish biomass and fish by-products. However, the hydrolysis process often creates bitter taste in the product. The bitterness restricts the practical uses of these hydrolysates.
Egidijus Dauksas, Rasa Slizyte, Turid Rustad, Ivar Storro   +3 more
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Use of fish protein hydrolysate in milk replacers

Animal Feed Science and Technology, 1982
Abstract Fish protein hydrolysate (FPH) has been used as the sole source of protein in milk replacers for lambs in several experiments. In comparison with casein, diets containing FPH gave slightly inferior growth rates during the first 2 weeks of a 5-week rearing period. The lower growth rate was generally compensated for in the following 3 weeks so
E.R. Ørskov, H.S. Soliman, C.F.S. Clark
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Allerginicity of fish protein hydrolysates from fish waste

2014
Peer ...
Mosquera, Mauricio, Montero García, Pilar, Baeza, M. Luisa, Giménez, Begoña, Gómez Guillén, M. C., Gómez Martínez, Rosario   +5 more
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Effects of fish protein hydrolysate ingestion on postexercise aminoacidemia compared with whey protein hydrolysate in young individuals

Journal of Food Science, 2019
Abstract The aminoacidemia resulting from food protein digestion in response to exercise plays an underlying role in the rate of muscle protein synthesis. Whey protein hydrolysate (WPH) has been demonstrated to cause more pronounced postexercise aminoacidemia compared with casein and soy.
Elisaldo Mendes Cordeiro, Gustavo Vieira de Oliveira, Mônica Volino‐Souza, Otávio do Couto Velozo, Thiago Silveira Alvares   +4 more
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