Results 231 to 240 of about 138,295 (270)

Safety evaluation of fish protein hydrolysate supplementation in malnourished children

Regulatory Toxicology and Pharmacology, 2014
Amizate® is a proprietary protein hydrolysate preparation derived from Atlantic salmon (Salmo salar) using endogenous hydrolytic enzymes; it contains mostly free amino acids and short peptides, as well as small amounts of micronutrients (i.e., vitamins and minerals).
Knut Olav, Nesse, A P, Nagalakshmi, P, Marimuthu, Mamta, Singh, Preetida J, Bhetariya, Manki, Ho, Ryan R, Simon   +6 more
openaire   +2 more sources

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
openaire   +2 more sources

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
openaire   +1 more source

Membrane separation of fish protein hydrolysate

Fish protein hydrolysates are obtained from fish waste streams via enzymatic processes. These hydrolysates contain bio-functional properties that can be used in nutraceuticals, supplements and food additives. The properties of the peptides usually relate to their molecular weight, amino acid composition, and amino acid sequence.
openaire   +1 more source

Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil-in-water emulsions.

The Journal of the Science of Food and Agriculture
BACKGROUND Olive and sunflower seeds are by-products generated in large amounts by the plant oil industry. The technological and biological properties of plant-based substrates, especially protein hydrolysates, have increased their use as functional ...
J. L. Ospina-Quiroga, Cristina Coronas-Lozano, P. García-Moreno, E. Guadix, M. C. Almécija-Rodríguez, R. Pérez-Gálvez   +5 more
semanticscholar   +1 more source

Preparation and Characterization of Microcapsules Containing Antioxidant Fish Protein Hydrolysates: a New Use of Bycatch in Brazil

Marine Biotechnology, 2021
T. R. Camargo, S. Khelissa, N. Chihib, Emilie Dumas, Jian Wang, W. Valenti, Adem Gharsallaoui   +6 more
semanticscholar   +1 more source

PROTEIN HYDROLYSATE FROM FISH WASTE

Journal of Food Science, 1973
W. TARKY, O. P. AGARWALA, G. M. PIGOTT
openaire   +1 more source

The role of the drying method on fish oil entrapment in a fish muscle protein ̶ κ-carrageenan ̶ fish protein hydrolysate wall matrix and the properties of colloidal dispersions

Food Hydrocolloids, 2022
María Carmen Gómez-Guillén, Ailen Aleman Perez, Jose Antonio Vazquez   +2 more
exaly  

Fish Protein Hydrolysates

Uçar, Arzu, Atamanalp, Muhammed, Alak, Gonca, Özoğul, Fatih   +3 more
openaire   +3 more sources

Binary complexes of whey protein fibers/isolates and fish gelatins for emulsion stabilization

Food Hydrocolloids, 2023
Han Du, Song Miao
exaly