Results 51 to 60 of about 3,209 (215)
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Fermentation, enzymatic hydrolysis, and enzymatic crosslinking are emerging pre‐treatments to improve the sensory properties of extruded plant‐based meat alternatives. This review critically examines current literature to identify underlying mechanisms, benefits, and key research gaps associated with these pre‐treatments.
Ravinder Singh +3 more
wiley +1 more source
Marine Gelatine from Rest Raw Materials [PDF]
, 2018 pre-printIn recent years, demand for consumption of marine foods, and especially fish, has substantially increased worldwide. The majority of collagen available is sourced from mammalian-derived products.
Hayes, Maria, Milovanovic, Ivan
core +3 more sources
Food Frontiers, Volume 7, Issue 3, May 2026.ABSTRACT Calcium carbonate supplements often exhibit limited solubility and gastrointestinal precipitation, restricting calcium availability. To address this limitation, an enzyme‐free pH‐shift strategy was applied to prepare Chlorella pyrenoidosa protein (CPP)/peptide–calcium complexes (pH–Ca) and to evaluate their effects on calcium utilization in ...
Yan Yang +8 more
wiley +1 more source
Recent Advances in Egg White Biotechnology, Microbiology, and Quality
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT International trade in egg products has increased in recent decades to meet the rising demands of a global population, the food industry, and consumers. Egg white is a rich source of proteins and peptides suitable for various food applications. Processing egg whites is important in the food industry.
Insa Mannott, Ramona Bosse, Monika Gibis
wiley +1 more source
FoodsAdipocytes secrete adipokines, bioactive molecules crucial for various physiological processes, such as enhancing insulin sensitivity, promoting wound healing, supporting hair growth, and exhibiting anti-aging effects on the skin. With the growing global
Hee-Jeong Ryu, Syng-Ook Lee
doaj +1 more source
Química Nova, 2009 The objective of this work was to study the influence of enzymes Alcalase, Flavourzyme and Novozym in the functional properties of hydrolysates of Bluewing searobin (Prionotus punctatus) minced.
Elessandra da Rosa Zavareze +3 more
doaj +1 more source
Influence of the simultaneous addition of the protease flavourzyme and the lipase novozym 677BG on dry fermented sausage compounds extracted by SDE and analyzed by GC-MS [PDF]
, 2000 A dry fermented sausage (chorizo de Pamplona) was elaborated with the simultaneous addition of a lipase (Novozym 677BG) and a protease (Flavourzyme) and ripened during 21 days, in contrast to the control without enzymes and ripened during 35 days. Faster
Ansorena-Artieda, D. (Diana) +2 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Rice and by‐products, such as rice bran (RB), defatted RB (DRB), rice husk (RH), rice straw (RS), and broken rice, represent abundant yet underutilized resources within the rice value chain. These fractions are nutritionally dense, containing proteins, lipids, dietary fibers, phenolics, and other bioactives that can be transformed into high ...
Shabnam Haghighat Khajavi +4 more
wiley +1 more source
MicroorganismsThis study investigated the synergistic effect of combining flavourzyme, a natural enzyme, and floating electrode–dielectric barrier discharge (FE-DBD) plasma (1.1 kV, 43 kHz, N2 1.5 m/s) treatment, a non-thermal decontamination technology, against ...
So Hee Kim +2 more
doaj +1 more source
Proteolytic Hydrolysis of Rice (Oryza Sativa Basmati) [PDF]
, 2001 Protein hydrolysate has been produced a long time ago. It is normally use as animal feed or as a substitute for dietary patient and the protein used is usually obtained from seafood.
Ong, Lisa Gaik Ai
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