Global fish processing industries dispose of fish wastes that account for more than 60% of
processed fish biomass. In lieu of environmental pollution and disposal problems, these …

Chicken egg white is an abundant, inexpensive and natural source of important proteins
such as ovalbumin and lysozyme. Thanks to its bioactivity, easy handling, anti-bacterial …

Poultry eggs from different species varied significantly, due to their divergent process of
evolution. However, the information on egg characteristics has been limited mostly to …

The demand for clean labels has increased the importance of natural texture modifying
ingredients. Proteins are unique compounds that can impart unique textural and structural …

In addition to their high nutritional value, some chicken egg proteins and derivatives such as
protein hydrolysates, peptides and amino acids show antioxidant properties which make …

Bioactive peptides are part of an innate response elicited by most living forms. In plants, they
are produced ubiquitously in roots, seeds, flowers, stems, and leaves, highlighting their …

Egg white contains many functionally important proteins: ovalbumin (54%), ovotransferrin
(12%), ovomucoid (11%), ovoglobulin (G2 and G3, 8%), ovomucin (3.5%), and lysozyme …

Egg proteins have various functional and biological activities which make them potential
precursor proteins for bioactive peptide production. Simulated in vitro gastrointestinal …

Oxidative stress and chronic inflammation are the common pathological bases of chronic
diseases such as atherosclerosis, cancer, and cardiovascular diseases, but most of the …

Food-derived peptides have been extensively studied for their benefits in humans. Hen
eggs, characterized by high protein and digestibility, are an excellent source of food-derived …