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 …

Consumer demand for minimally processed seafood that retains its sensory and nutritional
properties after handling and storage is increasing. Nevertheless, quality loss in seafood …

Fermentation is a traditional food preservation method and is widely used for improving food
safety, shelf life, and organoleptic and nutritional attributes. Fermented fish are produced …

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 …

Antioxidant and α-amylase inhibitor peptides were successfully extracted from Pinto bean
protein isolate (PBPI) using Protamex. A factorial design experiment was conducted and the …

Proteins or peptides are essential nutrients required by the human body because some
essential amino acids cannot be biosynthesized. In this context, food industry is urged to find …

Antioxidant peptides were successfully identified from a finger millet protein hydrolysate. The
trypsin hydrolysate showed a higher degree of hydrolysis (17.47±0.63%) than the pepsin …

Head protein, a by-product of bluefin leatherjacket (Navodon septentrionalis) processing,
was hydrolyzed by using papain, and three antioxidant peptides were prepared from the …

This study evaluated the effect of protein hydrolysate (PH) and clove essential oil (CEO) on
agar film properties and the shelf-life improvement of flounder fillets. Firstly, Argentine …

Fish sauce is a special flavored condiment formed by traditional fermentation of low-value
fish in coastal areas, which are consumed and produced in many parts of the world …