Results 21 to 30 of about 3,209 (215)
Effect of Flavourzyme® on Angiotensin-Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticus [PDF]
, 2016 This article is found in the issue's section of M:Food Microbiology and Safety - pages M135 ...
Ahtesh, Fatah +3 more
core +1 more source
Applied Food Research, 2022 This study aimed to valorize brewer's spent grain (BSG) from a side-stream into protein ingredients suitable for human consumption. The impact of protease treatments was studied for solubilizing BSG proteins.
Marie Kriisa +10 more
doaj +1 more source
In vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushrooms [PDF]
, 2016 Extracts with prebiotic activity or bioactive compounds from natural sources such as seaweeds or mushrooms, combining a broad spectrum of biological properties, may offer great potential for their use as functional ingredients enabling intestinal ...
Duarte, Armando C. +6 more
core +1 more source
Czech Journal of Food Sciences, 2002 Commercial defatted soy flour (DSF) was dispersed in distilled water at pH 7 to prepare 5% aqueous dispersion. Soy protein hydrolysates (SPH) were obtained by enzymatic hydrolysis of the DSF using three different proteases (Flavourzyme 1000 L, No-vozym ...
M. Hrčková +2 more
doaj +1 more source
Molecules, 2019 Amaranthus hypochondriacus spp. is a commonly grown cereal in Latin America, known for its high protein content. The objective of this study was to separate and identify bioactive peptides found in amaranth seeds through enzymatically-assisted hydrolysis
Alexis Ayala-Niño +5 more
doaj +1 more source
Foods, 2022 In this study, the use of spray-drying technology for encapsulating Flavourzyme® (protease–peptidase complex) was evaluated to overcome the limitations (low encapsulation efficiency and no large-scale production) of other encapsulation processes.
María D. Busto +6 more
doaj +1 more source
Enzyme‐assisted aqueous extraction of Kalahari melon seed oil: optimization using response surface methodology [PDF]
, 2009 Enzymatic extraction of oil from Kalahari melon seeds was investigated and evaluated by response surface methodology (RSM). Two commercial protease enzyme products were used separately: Neutrase® 0.8 L and Flavourzyme® 1000 L from Novozymes (Bagsvaerd ...
A Rosenthal +20 more
core +1 more source
Preparation and Properties of Immobilized Flavourzyme on Globular Cross-linked Chitosan(壳聚糖固定化风味蛋白酶的制备及其酶学特性) [PDF]
Shipin kexue jishu xuebao, 2015 The preparation and properties of immobilized flavourzyme on globular cross-linked chitosan, with glutaraldehyde as crosslinking agent, were investigated. The optimal concentration of chitosan, NaOH and glutaraldehyde was 2.5%, 3%, and 0.5%, respectively,
SHI Guangbo(师广波) +3 more
doaj +1 more source
Molecules, 2023 The purpose of this study was to evaluate the physicochemical properties of whey protein hydrolysate and determine changes in absorption rate due to enzymatic hydrolysis. The molecular weight distribution analysis of whey protein concentrate (WPC) and low-molecule whey protein hydrolysate (LMWPH) using the Superdex G-75 column revealed that LMWPH is ...
Yeok Boo Chang +6 more
openaire +3 more sources
Iron (II)-chelating activity of buffalo αS-casein hydrolysed by corolase PP, alcalase and flavourzyme [PDF]
Journal of Food Science and Technology, 2014 Iron is a vital substance for human health which participates in many biochemical reactions. It also act as initiator for many harmful oxidative process. Buffalo αS-casein enriched fraction (80 %) was hydrolysed independently by corolase PP (H1), alcalase (H2), flavourzyme (H3) and sequentially by alcalase-flavourzyme (H4).
Arvind, Jaiswal +3 more
openaire +2 more sources