Background Seafood processing activity causes production of considerable amount of
waste/by-products and discards, resulting in negative economic and environmental impacts …

This paper presents a broad review on the recent advances in the research and
development of biobased plastics and bionanocomposites that are used in various …

Pea protein isolate (Pisum sativum “Navarro”) was hydrolyzed with 11 proteolytic enzymes
at different hydrolysis times (15, 30, 60, and 120 min) to improve techno-functional and …

This study aimed to investigate physicochemical, functional and antioxidant properties of
mung bean protein (MBP) enzymatic hydrolysates (MBPEHs) by alcalase, neutrase …

The physicochemical and antioxidant properties of tree peony seed protein (TPSP)
hydrolysates by Alcalase, Neutrase, Papain, Protamex, and Flavourzyme were investigated …

This study attempts to investigate natural angiotensin-I converting enzyme (ACE) inhibitors.
Soybean protein isolated (SPI) hydrolysate (SPIH) was prepared by Alcalase from …

Aquafeed manufacturers have reduced, but not fully eliminated, fishmeal and fish oil and are
seeking cost competitive replacements. We combined two commercially available …

Proteins play a crucial role in determining texture and structure of many food products.
Although some animal proteins (such as egg white) have excellent functional and …

Whey proteins, which possess the highest nutritional quality of all food proteins, are an
optimal source of functional food ingredients. Enzymatic hydrolysis of whey proteins …

An accurate, reproducible and generally applicable procedure for determining the degree of
hydrolysis of food protein hydrolysates has been developed. Theprotein hydrolysate is …