Results 61 to 70 of about 3,209 (215)
Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome [PDF]
, 2016 In this study, Flavourzyme was encapsulated in liposomes to accelerate the ripening of Iranian white cheese. Liposomal enzyme was prepared using a modified heating method.
Ehsani, Mohammad Reza +6 more
core +1 more source
Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.The graphical abstract presents plant protein sources and emerging extraction and enzymatic hydrolysis techniques, highlighting innovative technologies to increase yield, preserve nutritional quality, and generate hydrolysates and bioactive peptides with potential health benefits and sustainable industrial applications. ABSTRACT The growth of the world
Lara Louzada Aguiar +8 more
wiley +1 more source
Majallah-i ̒Ilmī-i Shīlāt-i Īrān, 2019 The present study aimed to investigate antibacterial and antioxidant properties of proteins produced by the enzyme hydrolysis of rainbow trout (Oncorhynchus mykiss) skin produced by alcalase and flavourzyme enzymes. Antibacterial activity of skin protein
Z. Yaghoubzadeh; H. Kaboosi; F. Peyravii Ghadikolaii; R. Safari; E. Fattahi
doaj
Química Nova, 2009 The enzymatic modification of proteins has been widely studied with the aim of add value to low commercial value fish. The objective of this work was to evaluate and optimize the parameters involved in the production process of an enzymatic protein ...
Sarita D´Avila dos Santos +3 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 4, April 2026.This review summarizes the sources, preparation strategies, and mechanisms of hypoglycaemic peptides, with particular emphasis on the glucose‐lowering potential of Chlamydomonas reinhardtii. It also highlights their prospective applications and current challenges in the development of functional foods and nutraceuticals for diabetes management ...
Qian Li +6 more
wiley +1 more source
Nutrition and Food Sciences Research, 2015 Background and Objectives: Fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey.
Mahshid Jahadi +7 more
doaj
Producción de Anabaena sp. ATCC 33047 y valorización de la fracción proteica de su biomasa. [PDF]
, 2011 La cianobacteria Anabaena sp. ATCC 33047, se ha cultivado en 3 medios de cultivo exentos de nitrógeno, que varían ligeramente en su composición, más otro medio con fuente de nitrógeno asimilable.
García Cuadra, Francisco M.
core +1 more source
A study of the enzymatic hydrolysis of fish frames using model systems [PDF]
, 2011 A model system was employed to study the operating conditions and primary parameters of enzymic hydrolysis of cod proteins. Pancreatin, papain, and bromelain were used to hydrolyse minced cod fillets under controlled conditions and with the rate of ...
Himonides, Aristotelis T. +2 more
core +1 more source
Bioactive peptide generation using flavourzyme: functional potentials and emerging applications
Food Science TodayBioactive peptides derived from enzymatic hydrolysis have attracted considerable attention for their potential use in functional foods to prevent chronic diseases. This review aimed to analyze the functional potential of peptides generated by Flavourzyme-mediated hydrolysis, providing an overview of the scientific evidence on their enzymatic ...
Yair Noé Ávila-Vargas +7 more
openaire +1 more source
Antioxidant and Anti-Apoptotic Properties of Oat Bran Protein Hydrolysates in Stressed Hepatic Cells
Foods, 2019 The objective of this work was to find out how the method to extract proteins and subsequent enzymatic hydrolysis affect the ability of hepatic cells to resist oxidative stress.
Ramak Esfandi +2 more
doaj +1 more source