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Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems
(Elsevier, 2019-04)
The generation of pyrazines in model systems containing enzymatically hydrolyzed whey protein under dry heating conditions was studied. Pyrazines are important Maillard flavor compounds. Hydrolysates, obtained with different ...
Controlled hydrolysis of cheese whey proteins using trypsin and alpha-chymotrypsin
(Humana Press Inc, 2001-03-01)
This study examined the production of protein hydrolysates with controlled composition from cheese whey proteins. Cheese whey was characterized and several hydrolysis experiments were made using whey proteins and purified ...
Controlled hydrolysis of cheese whey proteins using trypsin and alpha-chymotrypsin
(Humana Press Inc, 2001-03-01)
This study examined the production of protein hydrolysates with controlled composition from cheese whey proteins. Cheese whey was characterized and several hydrolysis experiments were made using whey proteins and purified ...
Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour
(2014-10)
Prosopis species are considered multipurpose trees and shrubs by FAO and their fruit constitute a food source for humans and animals. According to the “Código Alimentario Argentino”, “algarrobo flour” is produced by grinding ...
Cytotoxic activity and genotoxicity of antioxidant WPC-hydrolysates and their probiotics compatibility as Potential Functional Feed Additive
(Elsevier, 2021-06)
Whey protein concentrate (WPC) is produced in large quantities by dairy industry. The enzymatic hydrolysis of WPC can produce antioxidant peptides and therefore, the dairy industry can develop functional additives based ...
Optimization of the Enzymatic Hydrolysis of Mussel Meat
(Wiley-blackwell Publishing, IncMaldenEUA, 2010)
Chia protein hydrolysates: characterisation and emulsifying properties
(Wiley Blackwell Publishing, Inc, 2021-01)
The evaluation of functional properties of different chia protein hydrolysates (CPH) and their application in O/W emulsions were studied. Enzymatic treatments with pepsin, pancreatin or the sequential action of pepsin–pancreatin ...