Results 221 to 230 of about 5,709,630 (288)
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Journal of the American Medical Association, 1948
To the Editor:— In the August 7 issue ofThe Journal, page 1289, there appeared an article entitled "Evaluation of Protein Hydrolysate Therapy for Peptic Ulcer," by Dr. Edward E. Woldman and his associates. The excellent and detailed studies done by the authors warrant their concluding paragraph, in which they state, "Protein hydrolysate is of value ...
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To the Editor:— In the August 7 issue ofThe Journal, page 1289, there appeared an article entitled "Evaluation of Protein Hydrolysate Therapy for Peptic Ulcer," by Dr. Edward E. Woldman and his associates. The excellent and detailed studies done by the authors warrant their concluding paragraph, in which they state, "Protein hydrolysate is of value ...
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Enzymatic fish protein hydrolysates in finfish aquaculture: a review
Reviews in Aquaculture, 2020In intensive farming systems, fish are held at high densities, which may increase stress, leading to susceptibility to diseases that result in economic losses.
Muhammad A. B. Siddik +3 more
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Protein and Protein Hydrolysates in Sports Nutrition
International Journal of Sport Nutrition and Exercise Metabolism, 2007With the increasing knowledge about the role of nutrition in increasing exercise performance, it has become clear over the last 2 decades that amino acids, protein, and protein hydrolysates can play an important role. Most of the attention has been focused on their effects at a muscular level.
van Loon, L.J., Kies, A., Saris, W.H.M.
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Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages
Journal of Food Science, 2012Abstract: Whey protein hydrolysates (WPH) are known for bioactivity and functionality, but WPH also have a distinct bitter taste. Identification of effective bitter taste inhibiting agents for WPH would broaden the use of this ingredient.
Pattarin, Leksrisompong +3 more
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Canadian Journal of Biochemistry, 1971
Fluorescence was measured in the hydrolysates of several proteins and peptides of known amino acid composition. The most intense fluorescence (emission maximum at 445 nm) was found in acid, but not enzymic, hydrolysates of tryptophan-rich proteins; nine fluorescent fractions were resolved from acid hydrolysates of these proteins by gel filtration ...
M, Ledvina, F S, LaBella
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Fluorescence was measured in the hydrolysates of several proteins and peptides of known amino acid composition. The most intense fluorescence (emission maximum at 445 nm) was found in acid, but not enzymic, hydrolysates of tryptophan-rich proteins; nine fluorescent fractions were resolved from acid hydrolysates of these proteins by gel filtration ...
M, Ledvina, F S, LaBella
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Applications of soy protein hydrolysates in the emerging functional foods: a review
, 2020Several applications of protein hydrolysates have been documented including gelation, solubility and emulsifying properties. However, very rare reviews have solely explored the potentials of soy protein hydrolysates (SPHs). Varying and abundant pieces of
T. J. Ashaolu
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2002
The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at least one free amino acid, present in the protein hydrolysate is at least a factor 2.5, preferably at least a factor 3, more preferably at least a factor 3.5
DSM NV +4 more
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The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at least one free amino acid, present in the protein hydrolysate is at least a factor 2.5, preferably at least a factor 3, more preferably at least a factor 3.5
DSM NV +4 more
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International Journal of Research and Scientific Innovation
Several years of research on protein hydrolysates have been conducted. But still relatively few, and bibliometric research specifically on this topic has not been done. This bibliometric research aims to analyze the topic of mushroom protein hydrolysate.
Juli Marni, Fauzan Azima, Tuty Anggraini
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Several years of research on protein hydrolysates have been conducted. But still relatively few, and bibliometric research specifically on this topic has not been done. This bibliometric research aims to analyze the topic of mushroom protein hydrolysate.
Juli Marni, Fauzan Azima, Tuty Anggraini
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Food Chemistry, 2020
This study demonstrated the contribution of peptides to umami soy sauce taste. Asn-Pro and Ala-His with remarkable umami taste and umami-enhancing capacity were found in original soy sauce, possessing umami thresholds of 175 and 160 mg/L and umami ...
Yaqi Zhao +7 more
semanticscholar +1 more source
This study demonstrated the contribution of peptides to umami soy sauce taste. Asn-Pro and Ala-His with remarkable umami taste and umami-enhancing capacity were found in original soy sauce, possessing umami thresholds of 175 and 160 mg/L and umami ...
Yaqi Zhao +7 more
semanticscholar +1 more source
Intramuscular infusions of protein hydrolysate
The American Journal of Surgery, 1949P ARENTERAL Auids may be given by the intravenous, subcutaneous, intramuscuIar, intrasterna1 and intraperitoneal routes. The intravenous and subcutaneous paths are used most frequently for the infusion of Iarge quantities of isotonic soIutions. Littie attention is given the intraperitonea1 system for aduIts in this country whereas in the infant this ...
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