Impact of different enzymatic processes on antioxidant, nutritional and functional properties of soy protein hydrolysates incorporated into novel cookies
Soy protein concentrate (SPC) was hydrolyzed using several commercial food-grade
proteases (Alcalase, Neutrase, papain, Everlase, Umamizyme, Flavourzyme) and their …
proteases (Alcalase, Neutrase, papain, Everlase, Umamizyme, Flavourzyme) and their …
Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives.
D Akimova, A Kakimov, A Suychinov… - Slovak Journal of …, 2024 - search.ebscohost.com
In food processing, enzymatic hydrolysis has become a revolutionary biotechnological
instrument that provides consistency and sustainability that are unmatched by traditional …
instrument that provides consistency and sustainability that are unmatched by traditional …
Integrating in silico analysis and submerged fermentation to liberate antioxidant peptides from soy sauce cake with halophilic Virgibacillus sp. CD6
MQ Hew, C Lim, HH Gooi, IKJ Lim, H An… - Journal of Food …, 2024 - Springer
Soy sauce cake (SSC) is a by-product of soy sauce production. SSC often goes
underutilized due to its high salt content. To address this, halophilic bacterium was …
underutilized due to its high salt content. To address this, halophilic bacterium was …
Bioinformatics and bioactive peptides from foods: Do they work together?
A Iwaniak, P Minkiewicz, M Darewicz - Advances in Food and Nutrition …, 2024 - Elsevier
We live in the Big Data Era which affects many aspects of science, including research on
bioactive peptides derived from foods, which during the last few decades have been a focus …
bioactive peptides derived from foods, which during the last few decades have been a focus …