For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the
atmosphere. With this alarming carbon footprint, food protein waste not only contributes to …

Climate changes, drought, the salinity of water and soil, the emergence of new breeds of
pests and pathogens, the industrialization of countries, and environmental contamination …

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 …

There are two types of milk whey obtained from cheese manufacture: sweet and acid. It
retains around 55% of the nutrients of the milk. Milk whey is considered as a waste, creating …

In vivo studies show the benefits of the trypsin inhibitor isolated from tamarind
(Tamarindusindica L.)(TTI) seeds in satiety and obesity. In the present study, TTI …

The functional properties α-LA nanotubes and the gels formed during their synthesis were
studied to evaluate their potential applications. The bioactivity of α-LA was improved by the …

This work aimed to produce and encapsulate protein hydrolysates of buffalo origin using
spray drying with gum arabic and maltodextrin as encapsulating agents. The following core …

This research communication addresses the impact of the addition of Lactobacillus casei
and/or carbonation (CO2) on the chemical composition, physicochemical characteristics …

Economically and efficiently removing organic pollutants from water is still a challenge in
wastewater treatment. Utilizing environmentally friendly and readily available protein-based …

Our goal was to identify potential anti-aging and anti-hypertensive peptides from the most
abundant protein in cheese whey (CW), β-lactoglobulin (BLG), using a multidisciplinary …