Bioactive food-derived peptides for functional nutrition: Effect of fortification, processing and storage on peptide stability and bioactivity within food matrices
F Rivero-Pino - Food chemistry, 2023 - Elsevier
New challenges in food production and processing are appearing due to increasing global
population and the purpose of achieving a sustainable food system. Bioactive peptides …
population and the purpose of achieving a sustainable food system. Bioactive peptides …
[HTML][HTML] Bioactive peptides and gut microbiota: Candidates for a novel strategy for reduction and control of neurodegenerative diseases
S Wu, AEDA Bekhit, Q Wu, M Chen, X Liao… - Trends in Food Science …, 2021 - Elsevier
Background Neurodegenerative diseases are debilitating conditions that diminish the
quality of life and pose significant financial and social burdens. Therefore, strategies to …
quality of life and pose significant financial and social burdens. Therefore, strategies to …
Identification of post-digestion angiotensin-I converting enzyme (ACE) inhibitory peptides from soybean protein Isolate: Their production conditions and in silico …
Z Xu, C Wu, D Sun-Waterhouse, T Zhao… - Food Chemistry, 2021 - Elsevier
This study attempts to investigate natural angiotensin-I converting enzyme (ACE) inhibitors.
Soybean protein isolated (SPI) hydrolysate (SPIH) was prepared by Alcalase from …
Soybean protein isolated (SPI) hydrolysate (SPIH) was prepared by Alcalase from …
Structure identification of walnut peptides and evaluation of cellular antioxidant activity
J Wang, J Liu, A John, Y Jiang, H Zhu, B Yang, L Wen - Food chemistry, 2022 - Elsevier
Walnut peptides are widely accepted as nutraceuticals with multiple health benefits.
However, information about the structure and biological activity of walnut peptides is limited …
However, information about the structure and biological activity of walnut peptides is limited …
Effects of food-derived bioactive peptides on cognitive deficits and memory decline in neurodegenerative diseases: A review
S Wang, D Sun-Waterhouse, GIN Waterhouse… - Trends in Food Science …, 2021 - Elsevier
Background Memory and cognitive impairments/disorders are the main clinical symptoms of
neurodegenerative diseases. The prevalence of such chronic conditions has increased over …
neurodegenerative diseases. The prevalence of such chronic conditions has increased over …
Fabrication and characterization of anchovy protein hydrolysates-polyphenol conjugates with stabilizing effects on fish oil emulsion
T Zhao, L Huang, D Luo, Y Xie, Y Zhang, Y Zhang… - Food chemistry, 2021 - Elsevier
Conjugation between peptides and polyphenols could improve their bioactive and functional
properties. The improvement effects of anchovy protein hydrolysates (APH)-polyphenol …
properties. The improvement effects of anchovy protein hydrolysates (APH)-polyphenol …
[HTML][HTML] Antidiabetic food-derived peptides for functional feeding: Production, functionality and in vivo evidences
Bioactive peptides released from the enzymatic hydrolysis of food proteins are currently a
trending topic in the scientific community. Their potential as antidiabetic agents, by …
trending topic in the scientific community. Their potential as antidiabetic agents, by …
Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose
K Chen, Q Yang, H Hong, L Feng, J Liu, Y Luo - Food Chemistry, 2020 - Elsevier
To improve the utilization of cod skin collagen peptides (CSCP), we heated them with xylose
at 80° C, 100° C, and 120° C for up to 150 min to prepare xylose-CSCP Maillard reaction …
at 80° C, 100° C, and 120° C for up to 150 min to prepare xylose-CSCP Maillard reaction …
Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds
Fish scales are usually discarded or used to produce fish meal, etc. In order to enhance their
utility, we produced the gelatin hydrolysates from fish scales (FSGH) and they were heated …
utility, we produced the gelatin hydrolysates from fish scales (FSGH) and they were heated …
Preparation, sensory characterization, and umami-enhancing mechanism of novel peptide glycoconjugates
Previous studies supposed that Amadori rearrangement products (ARPs) of peptides might
have better umami-enhancing abilities. To confirm this, five ARPs (EP-ARP, AH-ARP, EE …
have better umami-enhancing abilities. To confirm this, five ARPs (EP-ARP, AH-ARP, EE …