Cereals like wheat, rice, corn, barley, rye, oat, and millet are staple foods in many regions
around the world and contribute to more than half of human energy requirements. Scientific …

High demands for plant-based proteins have led food technologists to search for new and
alternative sources. This review presents and discusses recent developments in the …

Inhibition of α-amylase enzyme is one therapeutic approach in lowering glucose level in the
blood to manage diabetes mellitus. In this study α-amylase inhibitory peptides were …

Rice by-products, generated through the milling processes, have recently been recognized
as a potential source of bioactive compounds, such as proteins, essential amino acids, and …

Peptide profiles of hydrolyzed oat proteins and the susceptibility of their polypeptides to
proteolytic cleavages were determined using peptidomic analysis. In addition, antioxidant …

Protein concentrates were prepared from defatted barley (Hordeum vulgare L.) flour using
alkaline and enzymatic treatments. Milder enzymatic treatments included (i) a bi-enzymatic …

Oats are commonly used to produce commercial plant-based dairy alternatives, such as
beverages and yoghurt-like products. The main drawback in such products is their low …

In this study, rice bran was successively steamed with α-amylase, fermented with lactic acid
bacteria, and hydrolyzed with complex enzymes. The changes in phenolic profiles and …

Naked oat globulin was hydrolyzed by alcalase, flavourzyme, pepsin, and trypsin in
sequence. The hydrolysates (NOGH) were purified using gel chromatography, reversed …

Okara (soybean residue) is a food processing by-product and is often under-utilised due to
its low digestibility and off-odour. To improve its composition, a combination of different …