Results 81 to 90 of about 5,380 (212)

Statistical Optimization of Salmonella Survival in Different Protein Hydrolysates

Journal of Pure and Applied Microbiology
Protein hydrolysates are composed of peptones and peptides, and their type depends on the biological source and manufacturing process. We studied the survival response of Salmonella enterica in the presence of casein, soy protein, and fish protein ...
Kumud Ashish Singh, Santhini S. Nair, Rohit Rai, Satyen Kumar Panda, Elavarasan K   +4 more
doaj   +1 more source

Ohmic heating dominates and ultrasound modulates aquafaba structure: A combined approach to design stable plant‐based emulsions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study investigated the individual and combined effects of ohmic heating (OH, 20 and 40 V cm−1) and ultrasound (US, 425 and 850 W) on the chemical, physicochemical, and technological properties of chickpea aquafaba (AF) and its emulsions.
Débora Krichanã, Thaís Caroline Buttow Rigolon, Paula Zambe Azevedo, João Paulo de Melo Lins, Gabriel Oliveira Horta, Linamarys Aparecida de Oliveira Paulo, Márcia Cristina Teixeira Ribeiro Vidigal, Taline Amorim Santos, Isis Rodrigues Toledo Renhe, Jaqueline de Araújo Bezerra, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo   +12 more
wiley   +1 more source

Effect of oxidised rest raw materials on the quality of fish protein hydrolysates [PDF]

, 2019
The growing world population demands a solution for the utilisation of rest raw materials from primary production. There is a huge potential to make aquaculture and fishery more sustain- able in the various application of rest raw materials from catches.
Kendler, Sophie
core   +1 more source

Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends

Journal of the Science of Food and Agriculture, EarlyView.
Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto, Tonny Cley Campos Leite, Mônica Tejo Cavalcanti, Geany Targino Sousa Pedrosa, Rerisson do Nascimento Alves, Amanda Reges de Sena, Mônica Correia Gonçalves   +6 more
wiley   +1 more source

Plant biostimulants and their potential role in achieving the United Nations sustainable development goals

PLANTS, PEOPLE, PLANET, EarlyView.
Plant biostimulants are substances that are obtained from a variety of sources and are applied in minute quantities to enhance plant growth and vigor. In this review we detail how the use of plant biostimulants may contribute to efforts to achieving a number of the UN Sustainable Development Goals.
Patrick Quille, Joanna Kacprzyk, Shane OConnell, Carl K.‐Y. Ng   +3 more
wiley   +1 more source

Enzymatic hydrolysis of grass carp myofibrillar protein and antioxidant properties of hydrolysates

Czech Journal of Food Sciences, 2010
Myofibrillar protein was extracted from grass carp, a freshwater fish, and hydrolysed using five commercial proteases (papain, pancreatin 6.0, bromelain, Neutrase 1.5MG, and Alcalase 2.4 L). The antioxidant activities of the hydrolysates were determined.
Jiaoyan Ren, Haiyan Wang, Mouming Zhao, Chun Cui, Xiao Hu   +4 more
doaj   +1 more source

A Machine Learning Approach to Predict Functional Performance From Measurable Protein Structural Characteristics: A Screening Tool for Protein Ingredient Quality

Proteins: Structure, Function, and Bioinformatics, EarlyView.
ABSTRACT The food industry is witnessing the emergence of specialized protein‐based functional ingredients for the use as gelling, thickening, and/or emulsifying agents in various food applications. Different sources of protein including species and cultivars, as well as variable processing conditions affect the protein's structural characteristics ...
Ronit Mandal, Sara Malvar, Ranveer Chandra, Baraem P. Ismail   +3 more
wiley   +1 more source

Enzymatic fish protein hydrolysates in finfish aquaculture: a review

, 2021
In intensive farming systems, fish are held at high densities, which may increase stress, leading to susceptibility to diseases that result in economic losses.
R Fotedar (13426506), GJ Partridge (14544068), J Howieson (13665835), Shoaib M Siddik (15905075)   +3 more
core   +1 more source

S‐Adenosylmethionine (SAM) hydrolases counter increased SAM epimerisation in thermophilic archaea

The FEBS Journal, EarlyView.
S‐Adenosyl‐l‐methionine (SAM) is a vital enzyme cofactor. Epimerisation at the sulfonium centre of biologically active (SS,SCα)‐SAM is driven by heat, yielding biologically inactive (RS,SCα)‐SAM. Here, two novel archaeal SAM hydrolases from the thermophilic Sulfolobus acidocaldarius and the halophilic Haloferax volcanii are shown to cleave (RS,SCα)‐SAM.
Agnes Bartels, Michael K. F. Mohr, Phillip Nußbaum, Marie Joest, Bianca Wassmer, Laurent Rasquin, Sonja‐Verena Albers, Jennifer N. Andexer   +7 more
wiley   +1 more source

Antiproliferative activity of fish protein hydrolysates on human breast cancer cell lines

, 2006
International audienceAntiproliferative activity of 18 fish protein hydrolysates was measured on 2 human breast cancer cell lines grown in vitro. Three blue whiting, three cod, three plaice and one salmon hydrolysates were identified as significant ...
Sannier, F., Guérard, Fabienne, Piot, J.M., Bordenave, S., Fruitier-Arnaudin, I., Thorkelsson, G., Didelot, S., Picot, L., Bergé, J.P., Chabeaud, A.   +9 more
core   +1 more source