Results 171 to 180 of about 3,209 (215)

Improved Antioxidant, Antihypertensive, and Antidiabetic Activities and Tailored Emulsion Stability and Foaming Properties of Mixture of Corn Gluten and Soy Protein Hydrolysates Via Enzymatic Processing and Fractionation. [PDF]

Food Sci Nutr
Mirzaee H, Ahmadi Gavlighi H, Nikoo M, Udenigwe CC, Rezvankhah A, Khodaiyan F.   +5 more
europepmc   +1 more source

Purification, microstructure, functional properties and antioxidant activity of peptides from Chinese pond turtle hydrolysate. [PDF]

Food Sci Biotechnol
Islam MS, Yiasmin MN, Mahdi AA, Saqib MN, Lou Z, Hongxin W.   +5 more
europepmc   +1 more source

Caracterização nutricional de grãos integrais e descascados de cultivares de cevada. [PDF]

, 2011
FUKE, G., MAYER, E. T., MINELLA, E., NÖRNBERG, J. L.   +3 more
core  

Scientific Mapping of Chia Protein Research: State of the Art and Future Trends. [PDF]

Foods
Santos JS, Durso AC, da Silva CAS, de Castro Santana R.   +3 more
europepmc   +1 more source

Obtention and Characterisation of Antioxidant-Rich Peptides from Defatted Grape Seed Meal Using Different Enzymes. [PDF]

Foods
Rodríguez-Muñoz MDR, Mora-Garrido AB, Heredia FJ, Cejudo-Bastante MJ, González-Miret ML.   +4 more
europepmc   +1 more source

Solid-State Fermentation of Jatropha curcas Cake by Pleurotus ostreatus or Ganoderma lucidum Mycelium to Determine Multi-Bioactivities. [PDF]

Foods
Olloqui EJ, Pérez-Escalante E, Velasco-Azorsa R, Gutierrez C, Moreno-Seceña JC, Martínez-Carrera D.   +5 more
europepmc   +1 more source

Characteristics and Bioactivities of Protein Hydrolysate from Cricket (Acheta domesticus) Powder Defatted Using Ethanol with Aid of Vacuum Impregnation. [PDF]

Foods
Chotphruethipong L, Senphan T, Sigh A, Hutamekalin P, Nuthong P, Benjakul S.   +5 more
europepmc   +1 more source

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Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation

Journal of Food Biochemistry, 2022
This study aimed to investigate the effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation. The related results showed that the addition of flavourzyme reduced the moisture content and accelerated the hydrolysis of protein and generation of water-soluble flavor substances (e.g., TCA-soluble ...
Naiyong Xiao, Huiya Xu, Quanyou Guo
exaly   +3 more sources

Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage

Meat Science, 2014
The objective of this study was to investigate the effect of Flavourzyme, at levels of 0 (control) 4, 8, 12, 16 and 20 LAPU/kg raw meat, on the proteolysis, antioxidant capacity and sensory attributes of Chinese sausage made at 50 °C for 48 h. Results showed that Flavourzyme addition in Chinese sausage accelerated protein degradation, which was ...
Yan Qiao, Yufeng Zou, Ming Huang
exaly   +3 more sources