Plant-based proteins have recently attracted particular interest owing to their sustainable
origins, economical costs and health benefits compared to animal-based counterparts …

Background Digestibility, an indicator of protein bioavailability, is essentially a measure of
the susceptibility of a protein towards proteolysis. Proteins with higher digestibility have …

Abstract Background Bioactive peptides (BPs) generated by hydrolysis of food proteins
exhibit a broad spectrum of biological properties (antihypertensive, hypocholesterolemic …

Proteins are important food ingredients that possess both functional and nutritional
properties. High hydrostatic pressure (HHP) is an emerging nonthermal food processing …

Background The ever-expanding human population demands some novel ideas and
ingenious ways to produce foods of sufficient quality and quantity that would meet the …

Background Milk protein plays a crucial role in human diets. Thermal modification is one of
the most widely used food processing techniques. Traditional heating methods used in food …

Alternate proteins are gaining popularity as a more sustainable and environmentally friendly
alternative to animal-based proteins. These proteins are often considered healthier and are …

Buffalo and bovine caseins were hydrolysed by alcalase and trypsin to produce novel
antioxidant peptides. The casein hydrolysates were purified using ultrafiltration (UF) and …

Dairy processing provides acceptable safety and shelf-life to final products, and improves
their bioactivity. The present study evaluated the potential of different milk processing …

We investigated the types, degradation kinetics, and antioxidant capacities of anthocyanins
in purple potato slices subjected to air-impingement jet drying (AIJD) at different drying …