Results 111 to 120 of about 3,209 (215)
Mongolian Journal of Chemistry, 2014 Spent brewer’s yeast (Saccharomyces cerevisiae) is a rich source of protein, vitamins and widely used as a raw material for production of food supplements.
M Bayarjargal +6 more
doaj +1 more source
Producing fish sauce from Caspian kilka [PDF]
, 2009 Fish sauce is a fermented product which is used in south Asian countries. In the present study, Caspian Kilka was used to produce the sauce, using either cooked or raw fish subjected to four different treatments: 1) traditional method, where fish and ...
Koochekian Sabour, A., Moini, S.
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Brazilian Journal of Food Technology, 2015 Resumo O emprego de hidrolisados proteicos, oriundos de fontes animais e vegetais, em formulações específicas, é uma área de crescente interesse. O objetivo deste trabalho foi desenvolver diferentes hidrolisados liofilizados com alto valor proteico ...
Mari Silvia Rodrigues de OLIVEIRA +3 more
doaj +1 more source
Dairy Ingredients for the Baking Industry. [PDF]
, 2001 End of Project ReportShortenings (baking fats), microencapsulated using dairy ingredients and milk protein hydrolysates, were produced for testing in a variety of baked products.
Arendt, Elke +5 more
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Characterisation and comparison of enzymatically prepared donkey milk whey protein hydrolysates
Food Chemistry: XThis study evaluated the structural characteristics, processing properties, and antioxidant properties of hydrolysates prepared from donkey milk (DM) whey protein using different proteases (Alcalase, Neutrase, papain, and Flavourzyme). The results showed
Mingming Wei +5 more
doaj +1 more source
Development of Technologies for Separation and Functional Improvement of Individual Milk Protein Fractions [PDF]
, 1999 End of Project ReportMilk proteins can be hydrolysed (i.e. fragmented) using proteolytic enzymes to give enhanced functional and nutritional properties.
Donnelly, W.J. +3 more
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Química Nova, 2009 To study the action of Alcalase and Flavourzyme on the proteins of chicken meat, the influence of the substrate concentration [S], enzyme concentration [E] and hydrolysis time on the degree of hydrolysis (DH) of the proteins was evaluated. The highest DH for breast meat was obtained with a [S] of 3.3% (w/v), with a [E] of 6% (w/w) and reaction time of ...
Cristiano Gautério Schmidt +1 more
openaire +1 more source
Applied SciencesAs the global population continues to grow, so does the demand for alternative protein sources. Entomophagy, the consumption of insects, has long been practiced in many cultures worldwide and is now gaining increasing interest in Western countries.
Jade Schlamb +4 more
doaj +1 more source
“Zero Waste Concept” Di Dalam Industri Pengolahan Hasil Perikanan [PDF]
, 2013 Beberapa tahun terakhir ini di Indonesia, Industri Pengolahan Hasil Perikanan makin meningkat. Peningkatan jumlah industri biasanya diikuti meningkatnya limbah industri tersebut.
Darmanto, Y.S.
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Effects of Sustainable Diets containing Fish-Trim Waste, on Growth Performance of Juvenile Sablefish (Anopoploma fimbria) [PDF]
, 2016 A feeding trial was conducted to investigate the use of alternative fish feeds produced from fish-trim waste in high plant protein diets for juvenile sablefish (Anopoploma fimbria).
Frank Sommers +4 more
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