Results 141 to 150 of about 5,709,630 (288)

Valorization of the Invasive Fish Atherina boyeri (Risso, 1810) as a Source of Protein Hydrolysates with Functional and Bioactive Properties. [PDF]

Foods
Kizilkoy IC, Tekle S, Bozkurt F, Goktas H, Ozcan FS, Yilmaz M, Sagdic O.   +6 more
europepmc   +1 more source

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

Journal of the American Oil Chemists' Society, Volume 103, Issue 2, Page 99-121, February 2026.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira, Talita A. Comunian, Samantha C. Pinho   +2 more
wiley   +1 more source

Quinoa protein hydrolysates: antioxidant properties and cytoprotection against D-galactose-induced oxidative stress. [PDF]

Front Nutr
Yang C, Yang C, Zhou Y, Ma J, Wei Y, Huang J.   +5 more
europepmc   +1 more source

Uncovering the Key Factors Influencing Phytochemical and Phytopharmacological Properties During Medicinal Plant Processing

eFood, Volume 7, Issue 1, February 2026.
From farm to pharma, this review details the engineering of quality in medicinal plants through a science‐driven approach: it first elucidates how genetic and environmental factors inscribe the plant's phytochemical and phytopharmacological profile before harvest, and then dissects the postharvest techniques and technologies—chemical and thermal pre ...
Elyas Aryakia
wiley   +1 more source

Functional and Nutraceutical Properties of Protein and Polyphenols Extracted From Agro‐Industrial Waste: A Comprehensive Review

eFood, Volume 7, Issue 1, February 2026.
The article underscores the promising future perspectives of utilizing agro‐industrial waste, envisioning sustainable production processes, and meeting the increasing demand for environmentally friendly and health‐promoting products. ABSTRACT The growing imperative for increased food production has propelled an example alteration in the perception of ...
Fakhar Islam, Ali Imran, Areesha Ahmed, Faiyaz Ahmed, Musarrat Rasheed, Amar Shankar, Neeraj Khare, Swati Sharma, Rutaba Nadeem, Abdela Befa Kinki   +9 more
wiley   +1 more source

Valorization of Blue Crab (<i>Callinectes sapidus</i>) By-Products into Antioxidant Protein Hydrolysates for Nutraceutical Applications. [PDF]

Animals (Basel)
Arena R, Manuguerra S, Gonzalez MM, Petrosillo E, Lanzoni D, Poulain C, Debeaufort F, Giromini C, Francesca N, Messina CM, Santulli A.   +10 more
europepmc   +1 more source

Comparison of Three Fermentation Methods for Enhancing Antioxidant and Anti‐Aging Properties in Dendrobium officinale Polysaccharides

eFood, Volume 7, Issue 1, February 2026.
Fermentation of Dendrobium polysaccharides with Lactobacillus plantarum enhances their antioxidant activity, which significantly promotes healthy aging and markedly extends lifespan of C. elegans. This process effectively boosts the functional properties of Dendrobium polysaccharides for potential health benefits.
Jian‐Peng Lei, Yun‐Shu Li, Hao‐Yu Wang, Xin‐Jian Wu, Jin‐Qi Liu, Zhen‐Yuan Xu, Yu‐Hang Jiang, Ting Wang, Meihong Fu, Jian Dai, Fei‐Fei Gao, Xian‐Ying Cao, Kai Wang   +12 more
wiley   +1 more source

Unraveling bitter peptides in wheat protein hydrolysates. [PDF]

Food Chem (Oxf)
He W, Wang S, Wang B, Wang M, Liao P.
europepmc   +1 more source

Amino-Acids and Protein Hydrolysates [PDF]

Nature, 1949
openaire   +2 more sources

Characterization of Bromelain‐Soluble Sheepskin (Ovis aries) Proteins and Effect of In Vitro Gastrointestinal Digestion on Angiotensin Converting Enzyme Inhibition Activity

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Novel bioactive peptides resulted from in vitro gastrointestinal digestion of soluble sheep skin protein. ABSTRACT This work characterizes proteins extracted from sheepskin using bromelain and examines angiotensin converting enzyme (ACE) inhibition activity of the peptides generated by in vitro gastrointestinal digestion (GID).
Dita Prameswari Trenggono Putri, Marta Gallego, Mohammad Zainal Abidin, Nanung Agus Fitriyanto, Leticia Mora, Fidel Toldrá, Yuny Erwanto   +6 more
wiley   +1 more source