Results 141 to 150 of about 2,529 (257)

Bioactive Peptides from Angelica sinensis Protein Hydrolyzate Delay Senescence in Caenorhabditis elegans through Antioxidant Activities. [PDF]

Oxid Med Cell Longev, 2016
Wang Q, Huang Y, Qin C, Liang M, Mao X, Li S, Zou Y, Jia W, Li H, Ma CW, Huang Z.   +10 more
europepmc   +1 more source

Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley   +1 more source

Activities of Angiotensin-I Converting Enzyme Inhibition in Proteolytic Hydrolyzate of Food Proteins: In View of Development of Physiologically Functional Peptides

, 2015
ACE inhibitory activity in hydrolyzate of food proteins treated by some proteases was tested. The protein from soybean, when it was hydrolyzed by proteases, had larger ACE inhibitory activity, especially at neutral pH.
MURAKAMI, Yoshikazu, TADASA, Kohji, KAYAHARA, Hiroshi   +2 more
core  

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

Technological, nutritional, and biological properties of apricot kernel protein hydrolyzates affected by various commercial proteases. [PDF]

Food Sci Nutr, 2023
Sarabandi K, Mohammadi M, Akbarbaglu Z, Ghorbani M, Najafi S, Safaeian Laein S, Jafari SM.   +6 more
europepmc   +1 more source

Increasing the Acceptability of Insect‐Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez, Andrea M. Liceaga   +1 more
wiley   +1 more source

PRODUKSI PEPTON DARI LIMBAH INDUSTRI BIR DENGAN PAPAIN UNTUK MEDIUM PERTUMBUHAN BAKTERI [Production Of Peptone From Waste Beer Industry Using Papain for Bacterial Growth Medium]

Jurnal Teknologi dan Industri Pangan, 2004
peptone. Papain with activity of 691.5 units based on casein substrat was used in this experiment. Results showed that optimum conditions for hydrolysis processes were as follows : substrate concentration 3.2%, papain concentration 0.4%, temperature 60 ...
Rahman1), Dedi Fardiaz2), Tami Idiyanti3)   +2 more
doaj  

Iron Complexes With Proteins, Carbohydrates, and Maillard Products in Dairy Systems: Implication for Fortification, Bioavailability, and Product Functionality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT The global prevalence of iron (Fe) deficiency anemia (IDA) continues to pose major public health challenges, necessitating the development of effective fortification strategies. Dairy‐based systems are promising vehicles for Fe fortification and delivery due to their widespread consumption and nutritional value, although their complex matrix ...
Ishara De Silva, Mary Ann Augustin, Thom Huppertz, Julia YQ Low, Arianna Dick, Jayani Chandrapala   +5 more
wiley   +1 more source

Contribution to assesing cross-linking of protein hydrolyzate with diepoxides

, 2007
Bylo studováno sítování hydrolyzátu kolagenu diepoxibutanem nebo (oktanem) při 25oC. Optimální pH pro sítování bylo 9. Rozpustnost vzorku klesala úměrně s množstvím použitého sítovadla.
Hrnčiřík, Josef, Kupec, Jan, Pšeja, Jiří, Tupý, Michael   +3 more
core  

Mind the Porins: Differential Effects of Porin Knockouts and Overexpression on Glucose and Xylose Uptake and Utilization in Pseudomonas putida

Microbial Biotechnology, Volume 19, Issue 7, July 2026.
Altering the levels of outer membrane (OM) porins has an effect on the dynamics of the utilization and co‐utilization of native (glucose—green hexagon) and non‐native (xylose—brown pentagon) sugars, as well as the accumulation of their oxidation byproducts in Pseudomonas putida cultures.
Barbora Popelářová, Nicolas T. Wirth, Daniel C. Volke, Tibor Botka, Pablo I. Nikel, Pavel Dvořák   +5 more
wiley   +1 more source