The use of chemicals around the globe in different industries has increased tremendously,
affecting the health of people. The modern world intends to replace these noxious chemicals …

The ingestion of insects has become a new trend in food science approximately since 2013,
when the Food and Agriculture Organization of the United Nations (FAO) published a …

Antioxidants are compounds that normally prevent lipid and protein oxidation. They play a
major role in preventing many adverse conditions in the human body, including …

Bioactive peptides generated from food proteins have great potential as functional foods and
nutraceuticals. Bioactive peptides possess several significant functions, such as …

Background The health benefits associated with consuming fish products are mainly
attributed to their desirable nutrition profiles, including vitamins, minerals, essential amino …

Background Diseases related to oxidative stress and food quality decay are of major
concern worldwide as they can lead to economic losses in both public health and food …

The presence of bioactive peptides has already been reported in many foods such as milk,
fermented products, plant and marine proteins. Bioactive peptides are sequences between 2 …

Agro-industrial by-products containing considerable amounts of protein (10–50%) such as
soybean meal, rice bran and coconut pulp are promising bioactive peptide sources with …

Mung bean (Vigna radiata L.) is an important pulse consumed all over the world, especially
in Asian countries, and has a long history of usage as traditional medicine. It has been …

The aim of this work is to provide a timely examination of the structure–activity relationship of
antioxidative peptides. The main production approach involves enzymatic hydrolysis of …