Fermentation processes in foods often lead to changes in nutritional and biochemical quality
relative to the starting ingredients. Fermented foods comprise very complex ecosystems …

Fermented foods have unique functional properties imparting some health benefits to
consumers due to presence of functional microorganisms, which possess probiotics …

The dairy industry generates excessive amounts of waste and by-products while it gives a
wide range of dairy products. Alternative biotechnological uses of these wastes need to be …

The quinoa protein is gaining global attraction due to high content of gluten-free protein. It is
a rich source of high-quality protein with all essential amino acids. The objective of this study …

In-vitro inhibitory properties of peptides released from camel milk proteins against dipeptidyl
peptidase-IV (DPP-IV), porcine pancreatic α-amylase (PPA), and porcine pancreatic lipase …

The effect of the Lactobacillus casei 01 and inulin addition on sheep milk ice cream during
storage (− 18° C, 150 days) was investigated. Control, probiotic and synbiotic ice cream …

This study aimed to investigate in vitro the health-promoting benefits (anticancer activity, α-
amylase and α-glucosidase inhibition, angiotensin-converting-enzyme (ACE)-inhibition …

This work is a literature overview on angiotensin‐converting enzyme (ACE) inhibitory/
antihypertensive peptides in food protein sources. The following aspects related to peptides …

Bioactive peptides are considered the new generation of biologically active regulators that
not only prevent the mechanism of oxidation and microbial degradation in foods but also …

The generation of camel milk derived bioactive peptides (CM-BAPs) have started to grab
keen interest of many researchers during the past decade. CM-BAPs have shown more …