Plant-based meat analogues (PBMA) are promising foods to address the global imbalance
between the supply and demand for meat products caused by the increasing environmental …

Recent scientific evidence indicates that protein hydrolysates contain bioactive peptides that
have potential benefits for human health. However, the bitter‐tasting hydrophobic peptides …

Background Long-term high sodium diet consumption has been largely implicated in the
pathogenesis of several cardiovascular disease conditions. Non-sodium salts such as …

Proteases (proteinases or peptidases) are a class of hydrolases that cleave peptide chains
in proteins. Endopeptidases are a type of protease that hydrolyze the internal peptide bonds …

Food protein-derived peptides serve as food ingredients that can influence flavor and
bioactivity of foods. The Maillard reaction plays a crucial role in food processing and storage …

Wheat gluten protein hydrolysates were prepared by Flavourzyme, followed by xylose-
induced Maillard reaction at different temperatures (80° C, 100° C and 120° C). The MRPs …

In order to investigate the impact of phosphorylation modification on fish bone collagen
peptide (CP), CP was subjected to phosphorylation modification to generate phosphorylated …

Large amounts of meat by-and co-products are generated during slaughtering and meat
processing, and require rational management of these products for an ecological disposal …

Maillard reaction intermediates (MRIs) derived from enzymatic hydrolysates of pea protein,
mainly initial Maillard reaction products, were prepared at a low temperature (80° C) and the …

Maillard reaction (MR) is a cascade of complex interactions between reducing sugars and
amine groups in food processing and storage. It produces a variety of volatile compound …