[HTML][HTML] Enzymatic hydrolysis and microbial fermentation: The most favorable biotechnological methods for the release of bioactive peptides
Bioactive peptides are biomolecules derived from proteins. They contain anywhere from 2 to
20 amino acids and have different bioactivities. For example, they have antihypertensive …
20 amino acids and have different bioactivities. For example, they have antihypertensive …
[HTML][HTML] Production and processing of antioxidant bioactive peptides: A driving force for the functional food market
SA Tadesse, SA Emire - Heliyon, 2020 - cell.com
Recently, the demand for functional foods in the global market has increased rapidly due to
the increasing occurrences of non-communicable diseases and technological advancement …
the increasing occurrences of non-communicable diseases and technological advancement …
[HTML][HTML] Antioxidant and antimicrobial peptides derived from food proteins
G López-García, O Dublan-García, D Arizmendi-Cotero… - Molecules, 2022 - mdpi.com
Recently, the demand for food proteins in the market has increased due to a rise in
degenerative illnesses that are associated with the excessive production of free radicals and …
degenerative illnesses that are associated with the excessive production of free radicals and …
Research advances and application of pulsed electric field on proteins and peptides in food
S Zhang, L Sun, H Ju, Z Bao, X Zeng, S Lin - Food Research International, 2021 - Elsevier
Proteins or peptides are essential nutrients required by the human body because some
essential amino acids cannot be biosynthesized. In this context, food industry is urged to find …
essential amino acids cannot be biosynthesized. In this context, food industry is urged to find …
Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology
Abstract Background Bioactive peptides (BPs) generated by hydrolysis of food proteins
exhibit a broad spectrum of biological properties (antihypertensive, hypocholesterolemic …
exhibit a broad spectrum of biological properties (antihypertensive, hypocholesterolemic …
[HTML][HTML] A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations
M López-Pedrouso, AA Zaky, JM Lorenzo, M Camiña… - Meat Science, 2023 - Elsevier
Meat and its by-products offer a rich source of bioactive compounds which have potential
applications in both the food and pharmaceutical industries. In this review, we present …
applications in both the food and pharmaceutical industries. In this review, we present …
Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis
U Urbizo-Reyes, MF San Martin-González… - Food hydrocolloids, 2019 - Elsevier
Chia (Salvia hispanica) has gained popularity due to its high nutritional content.
Unfortunately, mucilage surrounding the chia seed (CS) limits the technological utilization of …
Unfortunately, mucilage surrounding the chia seed (CS) limits the technological utilization of …
[HTML][HTML] Functionality of cricket and mealworm hydrolysates generated after pretreatment of meals with high hydrostatic pressures
A Dion-Poulin, M Laroche, A Doyen, SL Turgeon - Molecules, 2020 - mdpi.com
The low consumer acceptance to entomophagy in Western society remains the strongest
barrier of this practice, despite these numerous advantages. More positively, it was …
barrier of this practice, despite these numerous advantages. More positively, it was …
Insight into the effects of pulsed electric field on the structure, aggregation characteristics and functional properties of whey proteins
X Hu, H Wang, Y Hu, Z Tu - Food Hydrocolloids, 2024 - Elsevier
The effects of pulsed electric field (PEF) under different electric field intensities (EFIs, 5–20
kV/cm) and treatment times (2–8 ms) on the structural properties, aggregation/dissociation …
kV/cm) and treatment times (2–8 ms) on the structural properties, aggregation/dissociation …
Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field
The potential of pulsed electric field (PEF) to modify the structure of caseins in micellar
casein isolate (MCI) was investigated. MCI was PEF-treated at room (RT, 23° C) and cold …
casein isolate (MCI) was investigated. MCI was PEF-treated at room (RT, 23° C) and cold …