Sustainable Food Proteins, Volume 4, Issue 3, September 2026.Goat whey protein concentrate was used to produce protein fibrils by heat treatment under acidic conditions. The resulting fibrils formed compact and interconnected networks and exhibited properties similar to those of fibrils obtained from a commercial bovine whey protein concentrate, demonstrating their potential as functional ingredients for food ...
Carolina Anabel Ayunta +3 more
wiley +1 more source
Effects of Marine Protein Hydrolysates as Squid-Liver Powder Replacements on Growth Performance, Digestive Capacity and Health Status of Pacific White Shrimp (<i>Litopenaeus vannamei</i>). [PDF]
Animals (Basel)Poonnual D, Tola S, Yuangsoi B.
europepmc +1 more source
South African medical journal = Suid-Afrikaanse tydskrif vir geneeskunde, 2010 openaire +1 more source
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.This review outlines the role of innovative technologies in valorizing the waste generated from different plant waste streams into protein‐rich ingredients and modifying their conformational structure to improve the techno‐functional attributes including hydration, emulsification, foaming, gelation, and nutritional value.
Subith Cheeyattil +5 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 +10 more
europepmc +1 more source
Environmental Quality Management, Volume 36, Issue 3, September 2026.ABSTRACT Sugarcane vinasse, a by‐product of bioethanol production, poses a significant environmental challenge due to its high organic load and the large volumes generated. Anaerobic digestion (AD) has been widely explored as an alternative treatment, particularly in two‐stage configurations that can enhance methane recovery.
Maria Teresa de Jesus Camelo Guedes +2 more
wiley +1 more source
Different drying methods drive divergent quality profiles in sea buckthorn protein hydrolysates: antioxidant preservation versus aroma complexity. [PDF]
Food Chem XChen C +7 more
europepmc +1 more source
Cyanobacteria Sustain Deep Ocean Carbon Sequestration Despite Eukaryotic Loss
AGU Advances, Volume 7, Issue 6, September 2026.Abstract The biological carbon pump exports phytoplankton‐derived organic carbon to the deep ocean, regulating long‐term carbon sequestration and climate. Yet how phytoplankton community composition controls the magnitude and efficiency of this process remains poorly understood.
Jingjing Zhang +10 more
wiley +1 more source
Characterization and screening of a novel octapeptide from protein hydrolysates of <i>Crassostrea gigas</i> and its immunomodulatory effects on RAW264.7 cells. [PDF]
Food Chem XWang G +9 more
europepmc +1 more source
From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Aminopeptide seasonings, produced through proteolytic fermentation or enzymatic hydrolysis, represent a global family of ingredients with a high concentration of umami‐active free amino acids and umami‐ or kokumi‐active peptides derived from protein‐rich substrates.
José María Martín‐Miguélez +4 more
wiley +1 more source