Umami peptide (UP) is an important flavor substance from natural proteins, which can make
foods have a more harmonious and rich taste. In addition, UPs have a variety of significant …

Background Umami peptides from protein-rich foods have gained significant attention for
enhancing taste and nutritional value in food products. Previous research has found that low …

In the study of protein-rich byproducts, enzymatic hydrolysis stands as a prominent
technique, generating bioactive peptides. Combining exo-and endopeptidases could …

Highlights•Legume-derived peptides can reduce cardiovascular diseases
progression.•Bioactive peptides activate novel pathways for cardiovascular diseases …

Bioactive peptides and protein hydrolysates have gained considerable attention in the food
industry and functional food markets due to their diverse health effects, including antioxidant …

Lentil protein hydrolysates (LPH) and lentil protein hydrolysates cross‐linked (LPHC) were
grafted with gum Arabic (GA) through a wet Maillard reaction at 100° C for 2 h and called …

This paper explores the nutritional and health benefits of lentils (Lens culinaris species)
within the context of their potential impact on inflammation, antioxidation, and anti-microbial …

Lentil is one of the major pulses consumed in many parts of the world. Lentil proteins
comprise primarily three fractions, viz. globulins, albumins and glutelins, each having distinct …

In recent years, the increase in meat industry production supposes a negative impact in the
environment. Revaluation of meat by-products is essential to mitigate this impact and …

Alga species such as Sargassum angustifolium have been introduced as potential source of
bioactive proteins. Bioactive peptides were produced from Sargassum angustifolium protein …