Enrichment of Lassi by incorporation of peptides from whey protein concentrate [PDF]
, 2017 Lassi is a refreshing beverage which is widely consumed throughout our country by people of all age groups. It is a reservoir of nutrients which are easily assimilable by the human body.
Ghosh, Bikash C., Paul, Preeti
core +2 more sources
Food Biomacromolecules, Volume 3, Issue 1, Page 47-70, March 2026.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source
Preparation, Characterization and Formation Mechanism of Calcium-Chelating Peptide Derived from Micellar Casein by Enzymatic Hydrolysis [PDF]
Shipin KexueIn this study, calcium-chelating casein hydrolytic peptide (CHP-Ca) was prepared by the chelation reaction between CHP, which was prepared from enzymatic hydrolysis of micelle casein, and calcium chloride at a mass ratio of 2:1. Five enzymes (flavourzyme,
YUAN Xianwei, SHI Mengyuan, YAN Ruyu, REN Chuan, LI Hongbo, LI Hongjuan, YU Jinghua
doaj +1 more source
eFood, 2022 Shiitake mushrooms (Lentinus edodes) form a great source of protein; however, the effect of enzymatic hydrolysis to improve its flavor has not yet been investigated.
Xiangjun Fang +5 more
doaj +1 more source
Production of Angiotensin Converting Enzyme Inhibitory Peptides from Red Tilapia Protein Hydrolysates [PDF]
, 2010 Fish proteins are considered as valuable nutrient and a good source of many bioactive peptides such as angiotensin converting enzyme (ACE) inhibitory peptides. Very few reports are available on the ACE inhibitory peptides in freshwater fish hydrolysates.
Shamloo, Maryam
core
Algal Proteins: Extraction, Application, and Challenges Concerning Production [PDF]
, 2017 Stephen Bleakley is in receipt of a Teagasc Walsh Fellowship (Grant No. 2016073). This work forms part of the BioAlgae project funded by the Teagasc (Grant No.
Bleakley, Stephen, Hayes, Maria
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Sustainable Food Proteins, Volume 4, Issue 1, March 2026.This review provides a comprehensive overvgabiew of pulsgre protein processing, highlighting innovations at each step: pretreatments, extraction, precipitation, separation, and post‐production. We emphasize advancements in less‐discussed methods such as fermentation‐assisted techniques, reverse micellar extraction, and post‐fraction washing and drying.
Nikitha Modupalli +2 more
wiley +1 more source
Bovine Colostrum Whey Protein Hydrolysate Inhibits Cell DNA Damage and LDL Oxidation In Vitro
Molecules, 2017 Whey protein isolated from bovine colostrums collected on the second day postpartum was two-stage hydrolyzed by alcalase and flavourzyme [...]
Shu-Hua Chiang +3 more
doaj +1 more source
Estudio de hidrólisis enzimática en biomasa microalgal procedente del tratamiento de aguas residuales con purines [PDF]
, 2016 El presente trabajo investiga la posibilidad de una valorización fraccionada de biomasa microalgal obtenida mediante el tratamiento de aguas residuales procedentes de la industria agroalimentaria.
Gómez Gato, Gabriel
core
Peptide Fractions Obtained from Rice By- Products by Means of an Environment- Friendly Process Show In Vitro Health-Related Bioactivities [PDF]
, 2017 Recently, the isolation of new health-related bioactive molecules derived from agro-food industrial by-products by means of environment-friendly extraction processes has become of particular interest.
Bretz, Karlheinz +10 more
core +3 more sources