Release principle of peptides and amino acids during the autolysis of shrimp head from Litopenaeus vannamei after UV‐C irradiation stress

Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review

(2018) Meram Chalamaiah et al.   FOOD CHEMISTRY

Influence of enzymatic hydrolysis conditions on the degree of hydrolysis and functional properties of protein hydrolysate obtained from Chinese sturgeon ( Acipenser sinensis ) by using papain enzyme

(2018) Anwar Noman et al.   PROCESS BIOCHEMISTRY

Shrimp shell wastes: Optimization of peptide hydrolysis and peptide inhibition of α-amylase

(2018) Guoqi Yuan et al.   Food Bioscience

Modelling of the kinetics of Bovine Serum Albumin enzymatic hydrolysis assisted by high hydrostatic pressure

(2017) Paola Maresca et al.   FOOD AND BIOPRODUCTS PROCESSING

Biological value of shrimp protein hydrolysate by-product produced by autolysis

(2017) Cristiane Pereira da Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioactive peptides from shrimp shell processing discards: Antioxidant and biological activities

(2017) Priyatharini Ambigaipalan et al.   Journal of Functional Foods

Effect of ultrasonic pretreatment on kinetics of gelatin hydrolysis by collagenase and its mechanism

(2016) Zhi-Long Yu et al.   ULTRASONICS SONOCHEMISTRY

Usage of immobilized papain for enzymatic hydrolysis of proteins

(2015) Pelin Alpay et al.   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Ultraviolet irradiation and gradient temperature assisted autolysis for protein recovery from shrimp head waste

(2014) Wenhong Cao et al.   FOOD CHEMISTRY

Enzymatic hydrolysis kinetics and nitrogen recovery in the protein hydrolysate production from pig bones

(2013) Jordi Pagán et al.   JOURNAL OF FOOD ENGINEERING

Structural Changes Imposed on Whey Proteins by UV Irradiation in a Continuous UV Light Reactor

(2012) Eleana Kristo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recovery of protein, chitin, carotenoids and glycosaminoglycans from Pacific white shrimp (Litopenaeus vannamei) processing waste

(2011) Thiago B. Cahú et al.   PROCESS BIOCHEMISTRY

Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate

(2009) S.N. Jamdar et al.   FOOD CHEMISTRY

Effect of UV-C irradiation on the inactivation of inoculated pathogens and quality of chicken breasts during storage

(2009) H.H. Chun et al.   FOOD CONTROL

Ultraviolet irradiation improves gel strength of fish gelatin

(2008) Rajeev Bhat et al.   FOOD CHEMISTRY

Autolysis of shrimp head by gradual temperature and nutritional quality of the resulting hydrolysate

(2008) Wenhong Cao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY