This review aims to cover the uses of the commercially available protease Alcalase in the
production of biologically active peptides since 2010. Immobilization of Alcalase has also …

Background Whey is the largest volume co-product of the dairy industry and over the last two
centuries, a significant amount of research has been dedicated to uncover its chemical …

Milk protein derived peptides have numerous well-documented bioactive properties. The
conventional approach for the generation, identification and validation of bioactive peptides …

Oxidative stress contributes to cell injury and aggravates several chronic diseases. Dietary
antioxidants help the body to fight against free radicals and, therefore, avoid or reduce …

Functional foods are defined as foods and ingredients that exhibit health benefits beyond
their nutritional value. Research on functional foods is increasing rapidly as they may help …

Whey forms a rich source of biologically active components, in particular, its protein fraction
is known to encompass many health-promoting effects. Whey protein derived biologically …

Bioactive peptides derived from diverse food proteins have been part of diverse
investigations. Whey is a rich source of proteins and components related to biological …

This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of
whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are …

Whey protein is a fraction of milk protein that has both nutritional and health boosting effects.
Hydrolyzation of whey protein by enzyme or fermentation can generate bioactive peptides …

Iron fortification of staple food is a strategy utilized worldwide to address the concern of
dietary iron deficiency. However, traditional salt-based fortification methods have limitations …