Background Pulses are an affordable source of carbohydrates, dietary fiber, vitamins,
minerals, phytochemicals, and particularly proteins. These nutritious seeds greatly …

The demand for clean labels has increased the importance of natural texture modifying
ingredients. Proteins are unique compounds that can impart unique textural and structural …

In the present study, inclusion of mealworm (Tenebrio molitor L.) powder into bread doughs
at 5 and 10% substitution level of soft wheat (Triticum aestivum L.) flour was tested to …

Physicochemical/biological instability and bitterness are among the major challenges
limiting the shelf life and direct use of bioactive-peptides in the production of functional …

As is widely accepted, the quality decay of freshly baked bread that affects product shelf life
is the result of a complex multifactorial process that involves physical staling, together with …

This study investigated the fortification of bread with 1, 2, and 4 g/100 g of maize germ
protein hydrolysate (MGPH) for enhancement of in vitro antioxidant potential of the bread …

Abstract Angiotensin-Converting Enzyme (ACE) is one of the main blood pressure
regulators in the renin-angiotensin system leading to hypertension. Hypertension is known …

This study comprehensively reviewed the effect of controlled enzymatic hydrolysis on the
bioactivity of pulse protein hydrolysates (PPHs). Proteolysis results in the partial structural …

Abstract The effects of (−)-epigallocatechin gallate (EGCG) and shrimp protein hydrolysates
(SPH)(100–1000 mg/kg) alone or in mixtures on sourdough and bread quality were …

The potential inhibition of porcine plasma protein hydrolysates (PPPH) on the short-term
retrogradation of corn starch (CS) was investigated. Compared with native CS, PPPH …