Applications of response surface methodology in the food industry processes
Response surface methodology (RSM) is a technique widely used to optimize various
processes. This review presents the state-of-the-art applications of RSM in the optimization …
processes. This review presents the state-of-the-art applications of RSM in the optimization …
Development of animal/plant-based protein hydrolysate and its application in food, feed and nutraceutical industries: State of the art
Y Etemadian, V Ghaemi, AR Shaviklo… - Journal of Cleaner …, 2021 - Elsevier
Most countries are faced with animal by-products and depending on human nutritional
needs for meat, which are growing annually. The optimal use of by-products has a direct …
needs for meat, which are growing annually. The optimal use of by-products has a direct …
Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide
J Liu, M Liu, C He, H Song, F Chen - LWT-Food Science and Technology, 2015 - Elsevier
In this research, effect of the thermal treatment on the flavor generation from Maillard
reaction of xylose and chicken peptide was studied. In summary, high temperature (> 100° …
reaction of xylose and chicken peptide was studied. In summary, high temperature (> 100° …
Health benefits of bioactive peptides produced from muscle proteins: Antioxidant, anti-cancer, and anti-diabetic activities
In recent years, there is a growing interest in the role of bioactive peptides obtained from
natural food resources such as animal muscle proteins. Bioactive peptides/enzymatic …
natural food resources such as animal muscle proteins. Bioactive peptides/enzymatic …
Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein
LE Kurozawa, KJ Park, MD Hubinger - Journal of Food Engineering, 2009 - Elsevier
The water adsorption isotherm and glass transition temperatures (Tg) of chicken protein
hydrolysate powder, with and without maltodextrin or gum Arabic, were studied in order to …
hydrolysate powder, with and without maltodextrin or gum Arabic, were studied in order to …
Stabilization of Chlorella Bioactive Hydrolysates Within Biopolymeric Carriers: Techno-functional, Structural, and Biological Properties
P Gharehbeglou, A Homayouni-Rad, SM Jafari… - Journal of Polymers and …, 2024 - Springer
Chlorella vulgaris (CV) is a green unicellular microalga with various bioactive compounds
(BACs) and is highly appreciated due to its variety of biological activities. Among different …
(BACs) and is highly appreciated due to its variety of biological activities. Among different …
Influence of spray drying conditions on physicochemical properties of chicken meat powder
LE Kurozawa, AG Morassi, AA Vanzo, KJ Park… - Drying …, 2009 - Taylor & Francis
The influence of spray-drying conditions on the physicochemical properties of chicken meat
hydrolysate powder was studied in this work. Enzymatic reaction, using …
hydrolysate powder was studied in this work. Enzymatic reaction, using …
Optimization of the enzymatic deamidation of soy protein by protein-glutaminase and its effect on the functional properties of the protein
I Suppavorasatit, EG De Mejia… - Journal of Agricultural …, 2011 - ACS Publications
The effects of enzymatic deamidation by protein-glutaminase (PG) on the functional
properties of soy protein isolate (SPI) were studied. Conditions for the deamidation were …
properties of soy protein isolate (SPI) were studied. Conditions for the deamidation were …
Statistical optimization of enzymatic hydrolysis of rice bran protein concentrate for enhanced hydrolysate production by papain
Protein hydrolysates having higher degree of hydrolysis (DH) not only exhibit biological
activities but also better functionalities than hydrolysates having low DH or intact proteins …
activities but also better functionalities than hydrolysates having low DH or intact proteins …
[HTML][HTML] Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate
LE Kurozawa, KJ Park, MD Hubinger - Journal of Food Engineering, 2009 - Elsevier
The spray drying of a chicken meat protein hydrolysate was studied in order to evaluate the
effect of carrier agents on the physicochemical properties of the powders. The protein …
effect of carrier agents on the physicochemical properties of the powders. The protein …