[HTML][HTML] Marine fucoidans: Structural, extraction, biological activities and their applications in the food industry
Over the years, seaweeds have been highlighted as valuable natural sources of bioactive
polysaccharides. Fucoidan, a sulphated polysaccharide mainly from brown seaweeds …
polysaccharides. Fucoidan, a sulphated polysaccharide mainly from brown seaweeds …
Valorization of fish byproducts: sources to end‐product applications of bioactive protein hydrolysate
NP Nirmal, C Santivarangkna… - … reviews in food …, 2022 - Wiley Online Library
Fish processing industries result in an ample number of protein‐rich byproducts, which have
been used to produce protein hydrolysate (PH) for human consumption. Chemical …
been used to produce protein hydrolysate (PH) for human consumption. Chemical …
[HTML][HTML] Ultrasound treated fish myofibrillar protein: Physicochemical properties and its stabilizing effect on shrimp oil-in-water emulsion
Abstract Effects of ultrasonication at different amplitudes (40% and 60%) and time (5, 10,
and 15 min) on the physicochemical and emulsifying properties of the fish myofibrillar …
and 15 min) on the physicochemical and emulsifying properties of the fish myofibrillar …
Strategies for oral delivery of bioactive peptides with focus on debittering and masking
A Mirzapour-Kouhdasht, DJ McClements… - npj Science of …, 2023 - nature.com
Protein hydrolysis is a process used in the food industry to generate bioactive peptides of
low molecular weight and with additional health benefits, such as antihypertensive …
low molecular weight and with additional health benefits, such as antihypertensive …
Yogurts supplemented with lipid emulsions rich in omega-3 fatty acids: New insights into the fortification, microencapsulation, quality properties, and health-promoting …
CE Gumus, SMT Gharibzahedi - Trends in Food Science & Technology, 2021 - Elsevier
Background There is a growing market share for popular food products with healthier
nutrient profiles. A high industrial tendency has been recently arisen to develop yogurts and …
nutrient profiles. A high industrial tendency has been recently arisen to develop yogurts and …
Advantages of techniques to fortify food products with the benefits of fish oil
Fish oil has been widely applied in fortified food products because of its special health
benefits especially containing high unsaturated fatty acids mainly docosahexaenoic acid …
benefits especially containing high unsaturated fatty acids mainly docosahexaenoic acid …
Emulsion-based delivery systems to enhance the functionality of bioactive compounds: towards the use of ingredients from natural, sustainable sources
J Teixé-Roig, G Oms-Oliu, I Odriozola-Serrano… - Foods, 2023 - mdpi.com
In recent years, the trend in the population towards consuming more natural and sustainable
foods has increased significantly. This claim has led to the search for new sources of …
foods has increased significantly. This claim has led to the search for new sources of …
Development and characterization of a fucoidan-based nanoemulsion using Nigella sativa oil for improvement of anti-obesity activity of fucoxanthin in an obese rat …
The anti-obesity activity of encapsulated fucoxanthin in fucoidan-based nanoemulsion was
investigated. Then, high-fat diet (HFD) induced-obese rats were fed along with different …
investigated. Then, high-fat diet (HFD) induced-obese rats were fed along with different …
Preparation and drying of water-in-oil-in-water (W/O/W) double emulsion to encapsulate soy peptides
X Ying, J Gao, J Lu, C Ma, J Lv, B Adhikari… - Food Research …, 2021 - Elsevier
Abstract Soy peptide solution (40%, w/w) was successfully encapsulated in a W 1/O/W 2
double emulsion produced by a two-step emulsification process. Polyglycerol …
double emulsion produced by a two-step emulsification process. Polyglycerol …
Manufacturing of plant-based bioactive peptides using enzymatic methods to meet health and sustainability targets of the sustainable development goals
Due to the rapid growth in the global population, the consumption of animal-based food
products/food compounds has been associated with negative implications for food …
products/food compounds has been associated with negative implications for food …