Results 211 to 220 of about 5,709,630 (288)
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Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis.
Comprehensive Reviews in Food Science and Food Safety, 2022Autolysis technology has shown potential for protein hydrolysates production from marine and aquaculture byproducts. Viscera are a source of cheap proteolytic enzymes for producing protein hydrolysates from the whole fish or processing byproducts of the ...
M. Nikoo +2 more
semanticscholar +1 more source
Food reviews international (Print), 2022
Ultrasound is a novel technology that has been widely deployed in recent times. However, research into the effects of ultrasound pretreatment towards the functionality and bioactivity of legumes hydrolysates and peptides is still lacking.
D. Tawalbeh, W. Ahmad, N. M. Sarbon
semanticscholar +1 more source
Ultrasound is a novel technology that has been widely deployed in recent times. However, research into the effects of ultrasound pretreatment towards the functionality and bioactivity of legumes hydrolysates and peptides is still lacking.
D. Tawalbeh, W. Ahmad, N. M. Sarbon
semanticscholar +1 more source
Recent application of protein hydrolysates in food texture modification
Critical reviews in food science and nutrition, 2022The demand for clean labels has increased the importance of natural texture modifying ingredients. Proteins are unique compounds that can impart unique textural and structural changes in food.
Niveditha Asaithambi +2 more
semanticscholar +1 more source
, 2021
Autolysis (at fixed temperatures (40, 50, 60 °C) or gradually increasing temperatures (40-60 °C) with different times) was used to produce protein hydrolysates from rainbow trout processing by-products. Total proteolytic and trypsin activities with fixed
M. Nikoo +3 more
semanticscholar +1 more source
Autolysis (at fixed temperatures (40, 50, 60 °C) or gradually increasing temperatures (40-60 °C) with different times) was used to produce protein hydrolysates from rainbow trout processing by-products. Total proteolytic and trypsin activities with fixed
M. Nikoo +3 more
semanticscholar +1 more source
Journal of Food Science, 2021
In this study, oyster protein hydrolysates (OPH) were obtained from oyster meat by hydrolysis using animal complex proteases and then encapsulated in nanoliposomes.
Jinjin Xu +4 more
semanticscholar +1 more source
In this study, oyster protein hydrolysates (OPH) were obtained from oyster meat by hydrolysis using animal complex proteases and then encapsulated in nanoliposomes.
Jinjin Xu +4 more
semanticscholar +1 more source
Non‐Hydrolysed and Hydrolysed Soy Protein
Allergy, 1984Daily consumption of soy protein has increased during recent years. Twelve healthy subjects and 12 atopic patients were given 30 g non‐hydrolysed soy protein (NHS) or 30 g hydrolysed soy protein (HS) daily during a 3‐month period. There were no changes in the following immunological parameters: IgE with specificity for NHS or HS.
E, Taudorf +5 more
openaire +2 more sources
Chlorohydrins in protein hydrolysates
Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 1978Four samples of neutral fractions of protein hydrolysates were separated by gas chromatography and the individual components were identified from the mass spectra obtained. Some of the identified compounds were not previously reported as volatile components of foodstuffs. Three of these compounds namely 3-chloropropan-1-ol, 2,3-dichloropropan-1-ol, and
J, Velísek +5 more
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Physicochemical, functional and antioxidant properties of mung bean protein enzymatic hydrolysates.
Food Chemistry, 2022This study aimed to investigate physicochemical, functional and antioxidant properties of mung bean protein (MBP) enzymatic hydrolysates (MBPEHs) by alcalase, neutrase, protamex, flavourzyme and papain.
Fen Liu +6 more
semanticscholar +1 more source
Protein hydrolysates for oral tolerance
BioFactors, 2000AbstractTo induce oral tolerance in multiple sclerosis treatment, we proposed to use the predigested protein of pig spinal cord. The most biologically active composition was obtained from the hydrolysis of an undenaturated homogenate of proteins digested with pepsin.
A W, Lipkowski +5 more
openaire +2 more sources
Drying Technology, 2020
In the recent years, extensive research is under way about the use of natural bioactive compounds and production of functional foods to increase community health and reduce the risk of various food-related diseases.
K. Sarabandi +2 more
semanticscholar +1 more source
In the recent years, extensive research is under way about the use of natural bioactive compounds and production of functional foods to increase community health and reduce the risk of various food-related diseases.
K. Sarabandi +2 more
semanticscholar +1 more source