This review reports on the effects of fermentation on the chemical constituents and
antioxidant activity of plant-based food materials. Fermentation involves a series of reactions …

Bioactive peptides (BAPs) with potential health benefits are gaining popularity as people
become more health-conscious. Fermented foods are produced through the vigorous …

Proteins serve as an imperative macronutrient in human nutrition and well-being. Their
nutritional quality substantially varies with their digestibility, amino acid profile …

Background Plant protein sources are gaining recognition because of their low carbon
footprint, nutritional enrichment, high sustainability, impending scarcity of animal proteins …

Bioactive peptides used for food preservation can prolong the shelf life through
bacteriostasis and antioxidation. On the one hand, bioactive peptides can inhibit lipid …

Bioactive peptides are released during the production of fermented dairy, vegetables, fruits,
legumes, fish, and meat products. The proteolytic specificity of lactic acid bacteria, Bacillus …

The study aimed to propose an efficient and eco-friendly strategy to improve the utilization of
feather waste and converting it into high-valued antimicrobial products. Under the …

Bioactive peptides are unique, low molecular weight peptide sequences generally
consisting of 2–20 amino acid residues. These peptide sequences are inactive within the …

The study assessed the effects of industrialized sterilization (boiling and autoclaving) on
proteins immunoreactivity, composition and conformation of soybeans (R251, R252 and …

The tradition of making fermented foods and beverages in Iraq dates back to 7500 BC.
These fermented foods and beverages are represented by meat-, milk-, vegetable-, and fruit …