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 …

An increasing demand of gluten-free (GF) products is caused by a growing number of
diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet …

Marine bioactive peptides, as a source of unique bioactive compounds, are the focus of
current research. They exert various biological roles, some of the most crucial of which are …

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 …

Exopolysaccharides (EPS) produced in situ by lactic acid bacteria (LAB) during sourdough
fermentation have the potential to replace hydrocolloids in gluten-free sourdoughs. This …

In this study, oleaster seed hydrolysates (OSH) were prepared using different enzymes
(Alcalase, trypsin, pancreatin, and pepsin). As a result, OSH generated by Alcalase was …

The global demand for dietary proteins and protein-derived products are projected to
dramatically increase which cannot be met using traditional protein sources. Seafood …

Commercial processing of seafood results in enormous amounts of solid discards, offal or by-
products. These discards, on dry weight basis, contain up to 60% proteins, consisting mostly …

Fish processing by‐products often generated as discard can enzymatically be processed
into a product known as fish protein hydrolysates (FPH). FPH is a good source of amino acid …

The effects of pretreatments with ultrasound (UP), heat (HP), and combinations of heat-
ultrasound (HP-UP) and ultrasound-heat (UP-HP) on the flesh enzymolysis of clam …