Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates

Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins

(2017) Andrea B. Stefanović et al.   Food and Bioprocess Technology

Bioactive peptides from Atlantic salmon ( Salmo salar ) with angiotensin converting enzyme and dipeptidyl peptidase IV inhibitory, and antioxidant activities

(2017) Adriana C. Neves et al.   FOOD CHEMISTRY

Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms

(2017) Mahesha M. Poojary et al.   FOOD CHEMISTRY

Improving the enzymolysis efficiency of potato protein by simultaneous dual-frequency energy-gathered ultrasound pretreatment: Thermodynamics and kinetics

(2017) Yu Cheng et al.   ULTRASONICS SONOCHEMISTRY

Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology

(2017) Xiangrong Chen et al.   ULTRASONICS SONOCHEMISTRY

Effect of Microwave Treatments on Antioxidant Activity and Antigenicity of Fish Frame Protein Hydrolysates

(2016) Sunantha Ketnawa et al.   Food and Bioprocess Technology

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

(2016) Jin Yue et al.   FOOD CHEMISTRY

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

(2016) Chanvorleak Phat et al.   FOOD CHEMISTRY

Effect of Pretreatments on Hydrolysis Efficiency and Antioxidative Activity of Hydrolysates Produced from Bighead Carp (Aristichthys nobilis)

(2016) Fang Yang et al.   Journal of Aquatic Food Product Technology

Microwave-Intensified Enzymatic Deproteinization of Australian Rock Lobster Shells (Jasus edwardsii) for the Efficient Recovery of Protein Hydrolysate as Food Functional Nutrients

(2015) Trung T. Nguyen et al.   Food and Bioprocess Technology

Flavourzyme, an Enzyme Preparation with Industrial Relevance: Automated Nine-Step Purification and Partial Characterization of Eight Enzymes

(2015) Michael Merz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of thermal, microwave, and ultrasound pretreatments on antioxidative capacity of enzymatic milk protein concentrate hydrolysates

(2015) Hankie Uluko et al.   Journal of Functional Foods

Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying

(2014) Fei Pei et al.   FOOD CHEMISTRY

Performance of enzymatic wheat gluten hydrolysis in batch and continuous processes using Flavourzyme

(2014) Pieter Berends et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Challenges and realistic opportunities in the use of by-products from processing of fish and shellfish

(2014) Ragnar L. Olsen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Application of taste sensing system for characterisation of enzymatic hydrolysates from shrimp processing by-products

(2013) Imelda W.Y. Cheung et al.   FOOD CHEMISTRY

Partial Characterization of Ultrafiltrated Soy Protein Hydrolysates with Antioxidant and Free Radical Scavenging Activities

(2013) Edgar I. Jiménez-Ruiz et al.   JOURNAL OF FOOD SCIENCE

Enzymolysis reaction kinetics and thermodynamics of defatted wheat germ protein with ultrasonic pretreatment

(2013) Wenjuan Qu et al.   ULTRASONICS SONOCHEMISTRY

Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate

(2012) Ruthu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Enzymatic Hydrolysis of Sardine (Sardina pilchardus) By-products and Lipid Recovery

(2009) Irineu Batista et al.   Journal of Aquatic Food Product Technology

Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease

(2007) N. Bhaskar et al.   BIORESOURCE TECHNOLOGY

Microwave-enhanced enzyme reaction for protein mapping by mass spectrometry: A new approach to protein digestion in minutes

(2002) Birendra N. Pramanik et al.   PROTEIN SCIENCE