The ingestion of insects has become a new trend in food science approximately since 2013,
when the Food and Agriculture Organization of the United Nations (FAO) published a …

Generally, bioactive peptides are natural compounds of food or part of protein that are
inactive in the precursor molecule. However, they may be active after hydrolysis and can be …

Fish processing industries result in an ample number of protein‐rich byproducts, which have
been used to produce protein hydrolysate (PH) for human consumption. Chemical …

In the recent years, extensive research is under way about the use of natural bioactive
compounds and production of functional foods to increase community health and reduce the …

Fish muscle, which accounts for 15%–25% of the total protein in fish, is a desirable protein
source. Their hydrolysate is in high demand nutritionally as a functional food and thus has …

Background The exploration of unconventional sources of animal protein, driven by the
increasing global demand, has brought the seafood industry into focus. Despite being high …

Global public awareness about fish‐based diet and its health/nutritional benefits is on the
rise. Fish nutritional profile projects promising bioactive and other compounds with …

The generation of biologically active fish protein hydrolysates (FPH) is a useful technique to
produce value-added products with potential application in the functional food and …

The rising demand for health‐promoting foods has led to the search for alternative,
sustainable, and multifunctional peptide sources. Unconventional though promising sources …

The objective of this study was to determine the in vitro antioxidant and antihypertensive
potentials of sesame seed protein hydrolysate and its membrane ultrafiltration peptide …