Results 51 to 60 of about 21,799 (242)

Characterization of protein isolates and hydrolysates from six edible insect species: Physicochemical properties and biological activities

Future Foods
This study was to prepare and characterize protein isolates and hydrolysates from six commercially available edible insect species in Thailand: house cricket, silkworm pupae, bamboo caterpillars, sago worm, mole cricket, and grasshopper. Protein isolates
Maytamart Upata, Chanthearith Ny, Narin Charoenphun, Thanya Parametthanuwat, Jittimon Wongsa, Thararat Chitov, Sasiprapa Krongdang, Regine Schöenlechner, Denisse Bender, Atikorn Panya, Sutee Wangtueai   +10 more
doaj   +1 more source

Production of bioethanol from residual barley and utilization of fermentation co‐products in animal nutrition

Environmental Progress &Sustainable Energy, EarlyView.
Abstract The search for sustainable alternatives for bioethanol production has encouraged the valorization of agro‐industrial residues. This study evaluated the use of residual barley as a feedstock for bioethanol production and as a potential ingredient for ruminant feed.
Gabrielle Fusiger Berwian, Arthur de Almeida Rebechi, Jéssica Mulinari, Jaqueline Garda‐Buffon, Luciane Maria Colla   +4 more
wiley   +1 more source

Enzymic Protein Hydrolysates [PDF]

Biotechnology & Biotechnological Equipment, 1991
ABSTRACTIt is demonstrated that by-products from food industry are main substrates for production of enzymic protein hydrolysates and their undesirable components or properties are summarized. The methods for obtaining of enzymic protein hydrolysates having different degree of hydrolysis are reviewed with a special regard to the control of the ...
B. Tchorbanov, I. Iliev, V. Litchev
openaire   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Incorporation of pea and hemp seed protein hydrolysates into soybean protein-based meat analogues for enhanced bioactive and instrumental sensory attributes

Future Foods
This study produced enzymatic protein hydrolysates from hemp and pea seeds, using papain and chymotrypsin, followed by their incorporation into soybean-based meat analogues (MAs).
Helen Oluwaseun Agunbiade, Deepak Kadam, Aayushi Kadam, Filiz Koksel, Rotimi Emmanuel Aluko   +4 more
doaj   +1 more source

Food‐grade proteins, lipids, and fibers as potential tools to ameliorate cardiovascular disorders: A review

Food Biomacromolecules, EarlyView.
Abstract Cardiovascular diseases (CVDs) remain the leading cause of global mortality, necessitating effective preventive and adjunct therapeutic strategies beyond conventional pharmacological interventions. Although previous reviews have focused on individual nutrients or dietary patterns, this review provides a mechanism‐based, integrative perspective
Sridevi Shanmugam, Rukaiah Fatma Begum, Nirenjen Shanmugasundaram, Bhupendra Gopalbhai Prajapati, Suresh Ankul Singh, Pavithra Nagenthran, Sudarshan Singh, Kesarla Rajesh   +7 more
wiley   +1 more source

Protein hydrolysates in sports nutrition [PDF]

Nutrition & Metabolism, 2009
It has been suggested that protein hydrolysates providing mainly di- and tripeptides are superior to intact (whole) proteins and free amino acids in terms of skeletal muscle protein anabolism. This review provides a critical examination of protein hydrolysate studies conducted in healthy humans with special reference to sports nutrition. The effects of
openaire   +3 more sources

Biopolymer composites from agri‐food wastes and by‐products: valorization, fabrication, and food related applications

Food Biomacromolecules, EarlyView.
Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye, Blessing Rachael Adeyeye   +1 more
wiley   +1 more source

Protein hydrolysate as a dietetic resource

Jornal de Pediatria, 1998
OBJECTIVE: The central goal of this paper was to study the application of beef meat and poultry (turkey and chicken) hydrolysates to the preparations used in our Brazilian current feeding practices. METHODS: The various kinds of meat were hydrolyzed with fresh pineapple under similar conditions to those daily used at home.
M E, Silva, R N, Mazzilli, D, Barbieri
openaire   +2 more sources

Bioactive compounds in insects—Composition, extraction, functionality, food applications, and safety concerns

Food Biomacromolecules, EarlyView.
This review synthesizes 94 studies (2000–2025) exploring edible insects as sustainable sources of peptides, lipids, and chitin. Utilizing “green” extraction, these bioactives offer antioxidant and antimicrobial benefits for functional foods. However, addressing safety concerns like allergenicity and heavy metals through standardized frameworks remains ...
Blessing Rachael Adeyeye, Samuel Ayofemi Olalekan Adeyeye   +1 more
wiley   +1 more source