Effect of microwave combined with ultrasonic pretreatment on flavor and antioxidant activity of hydrolysates based on enzymatic hydrolysis of bovine bone

Potential of innovative pre-treatment technologies for the revalorisation of residual materials from the chicken industry through enzymatic hydrolysis

(2020) P. Paulsen Thoresen et al.   Innovative Food Science & Emerging Technologies

Ultrasound-assisted osmotic dehydration pretreatment before pulsed fluidized bed microwave freeze-drying (PFBMFD) of Chinese yam

(2020) Linlin Li et al.   Food Bioscience

Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates

(2020) Xuepeng Li et al.   Innovative Food Science & Emerging Technologies

Ultrasonic-assisted enzymolysis: Principle and applications

(2020) Ekene Christopher Umego et al.   PROCESS BIOCHEMISTRY

Ultrasound microwave-assisted enzymatic production and characterisation of antioxidant peptides from sweet potato protein

(2020) Ildephonse Habinshuti et al.   ULTRASONICS SONOCHEMISTRY

Characterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation

(2020) Yujie Su et al.   FOOD CHEMISTRY

Sequential acid and enzymatic hydrolysis of carrageenan solid waste for bioethanol production: a biorefinery approach

(2019) Maria Dyah Nur Meinita et al.   JOURNAL OF APPLIED PHYCOLOGY

Insights into the improvement of the enzymatic hydrolysis of bovine bone protein using lipase pretreatment

(2019) Yumei Yao et al.   FOOD CHEMISTRY

The dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME)

(2019) Dongyu Shen et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of enzymolysis-assisted electron beam irradiation on structural characteristics and antioxidant activity of rice protein

(2019) Ting Li et al.   JOURNAL OF CEREAL SCIENCE

Comparison of hydrodynamic and ultrasonic cavitation effects on soy protein isolate functionality

(2019) Xian'e Ren et al.   JOURNAL OF FOOD ENGINEERING

Applications of power ultrasound in oriented modification and degradation of pectin: A review

(2018) Wenjun Wang et al.   JOURNAL OF FOOD ENGINEERING

Effects of different heating methods on the contents of nucleotides and related compounds in minced Pacific white shrimp and Antarctic krill

(2018) Ruijuan Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

(2018) Yunhe Zou et al.   ULTRASONICS SONOCHEMISTRY

Release of antioxidant peptides from buffalo and bovine caseins: Influence of proteases on antioxidant capacities

(2018) Ahmed Behdal Shazly et al.   FOOD CHEMISTRY

Antioxidant activity measurement and potential antioxidant peptides exploration from hydrolysates of novel continuous microwave-assisted enzymolysis of the Scomberomorus niphonius protein

(2017) Yipeng Huang et al.   FOOD CHEMISTRY

ABTS and DPPH methods as a tool for studying antioxidant capacity of spring barley and malt

(2017) Vít Mareček et al.   JOURNAL OF CEREAL SCIENCE

Optimization of extraction of functional protein hydrolysates from chicken egg shell membrane (ESM) by ultrasonic assisted extraction (UAE) and enzymatic hydrolysis

(2016) Surangna Jain et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Surface topography, nano-mechanics and secondary structure of wheat gluten pretreated by alternate dual-frequency ultrasound and the correlation to enzymolysis

(2016) Yanyan Zhang et al.   ULTRASONICS SONOCHEMISTRY

Mechanism study of dual-frequency ultrasound assisted enzymolysis on rapeseed protein by immobilized Alcalase

(2016) Bei Wang et al.   ULTRASONICS SONOCHEMISTRY

Enhancing fermentable sugar yield from cassava pulp for bioethanol production: microwave-coupled enzymatic hydrolysis approach

(2015) A. Sudha et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

(2015) Dashmaa Dashdorj et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of Ultrasound Immersion Freezing on the Quality Attributes and Water Distributions of Wrapped Red Radish

(2015) Bao-guo Xu et al.   Food and Bioprocess Technology

Production of xylooligosaccharides from corncobs using ultrasound-assisted enzymatic hydrolysis

(2015) Juntao Sun et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

(2015) Jianbin Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of multi-frequency power ultrasound on the enzymolysis and structural characteristics of corn gluten meal

(2015) Jian Jin et al.   ULTRASONICS SONOCHEMISTRY

Effects of Ultrasound Frequency and Tissue Stiffness on the Histotripsy Intrinsic Threshold for Cavitation

(2015) Eli Vlaisavljevich et al.   ULTRASOUND IN MEDICINE AND BIOLOGY

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

(2014) Minyi Han et al.   FOOD RESEARCH INTERNATIONAL

The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms

(2014) Md. Nahidul Islam et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Obtaining nanofibers from curauá and sugarcane bagasse fibers using enzymatic hydrolysis followed by sonication

(2013) Adriana de Campos et al.   CELLULOSE

Application of cellulase-polyamidoamine dendrimer-modified silica for microwave-assisted chitosan enzymolysis

(2013) Ping Su et al.   PROCESS BIOCHEMISTRY

Production of silver carp bone powder using superfine grinding technology: Suitable production parameters and its properties

(2011) Gang-cheng Wu et al.   JOURNAL OF FOOD ENGINEERING

Ultrasound-assisted generation of ACE-inhibitory peptides from casein hydrolyzed with nanoencapsulated protease

(2011) Ashkan Madadlou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Microwave-assisted organic acid pretreatment for enzymatic hydrolysis of rice straw

(2010) Guifen Gong et al.   BIOSYSTEMS ENGINEERING

Effect of food ingredient on microwave freeze drying of instant vegetable soup

(2010) Rui Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

(2009) J. Iglesias et al.   FOOD CHEMISTRY