Enzymatic hydrolysis of soybean meal protein isolate (SPI) obtained under two temperature
conditions with Corolase PP was studied, assessing the impact of hydrolysis on potential …

The bitterness of soy protein isolate hydrolysates prepared using five proteases at varying
degree of hydrolysis (DH) and its relation to physicochemical properties, ie, surface …

Egg protein is used in a variety of food products due to its excellent functional properties
(solubility, emulsification, foaming and gelling) and protein quality. Concerns about high …

Application of bioactive peptides (BAPs) is promising due to their potential antimicrobial,
antioxidant, agonistic, and ACE inhibition properties. To achieve a stable and active peptide …

Fortification of custard powder (CP) with protein from cheap sources such as soybean could
potentially improve its nutritive value but may alter its functional and sensory properties. This …

US9700071B2 - Nutritive fragments, proteins and methods - Google Patents US9700071B2 -
Nutritive fragments, proteins and methods - Google Patents Nutritive fragments, proteins and …

The aim of this study was to analyze soybean proteins as sources of peptides likely to be
bitter using fragmentomic and hybrid approaches involving in silico and in vitro studies. The …

The growing concerns regarding foodborne illnesses related to fresh produce accentuate
the necessity for innovative material solutions, particularly on surfaces that come into close …

Dietary protein is an essential nutrient for human health and growth. The World Health
Organization recommends that dietary protein should contribute approximately 10 to 15% of …

Nutritive proteins are provided. In some embodiments the nutritive proteins comprise a first
polypeptide sequence comprising a fragment of a naturally-occurring nutritive protein. In …