Valorization of <i>Rapana venosa</i> Viscera Through Enzymatic Production of Protein Hydrolysates. [PDF]
Bilgin Fıçıcılar B, Korkmaz K.
europepmc +1 more source
Among the purified polyphenols derived from five cultivars of litchi seeds, the Heiye cultivar contained relatively higher phenolic contents. The litchi seed polyphenols exhibited anti‐inflammatory and analgesic potentials in vitro and in vivo, which were tightly associated with the major compounds including procyanidin A1, procyanidin A2, and ...
Fanke Zeng +9 more
wiley +1 more source
Valorization of Ryegrass Hydrolysates Through Mixotrophic Cultivation of <i>Desmodesmus subspicatus</i>: Effects of Carbon and Nitrogen Sources on Biomass and Lipid Composition. [PDF]
Dobrinčić A +7 more
europepmc +1 more source
Enrichment of Gluten‐Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality
Gluten‐free fresh pasta was formulated with increasing levels of Acheta domesticus flour (0%–10%). Nutritional composition, cooking performance, color, texture, and in vitro digestibility were evaluated. Consumer perception revealed acceptable sensory quality up to 5.8% inclusion, highlighting cricket flour as a promising ingredient for protein ...
Carlos Gabriel Arp +3 more
wiley +1 more source
Effects of Chicken Skin Protein Hydrolysate and Bone Protein-Mineral Mass on the Quality of Emulsified Poultry Sausages. [PDF]
Suychinov A +6 more
europepmc +1 more source
Abstract The C : N : P of nitrogen‐fixing cyanobacteria regulates phosphate‐limited nitrogen fixation in the ocean yet the causes and range in variation C : N : P is not well constrained. Here we quantify the C : N : P and underlying macromolecular composition of Crocosphaera.
Sing‐how Tuo +4 more
wiley +1 more source
Correction: Effects of extensive protein hydrolysate in supporting intestinal barrier function in vitro. [PDF]
Bozzetti V +9 more
europepmc +1 more source
ABSTRACT The food industry is witnessing the emergence of specialized protein‐based functional ingredients for the use as gelling, thickening, and/or emulsifying agents in various food applications. Different sources of protein including species and cultivars, as well as variable processing conditions affect the protein's structural characteristics ...
Ronit Mandal +3 more
wiley +1 more source
Ultrasound-Assisted Enzymatic Hydrolysates from Common Bean and Pumpkin Seed Proteins: Antioxidant and Anti-Inflammatory Properties. [PDF]
Huerta-Rodriguez E +7 more
europepmc +1 more source

