17 research outputs found
Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzae
Full text linkAntioxidant activity and functional properties of enzymatic protein hydrolysates from common carp (Cyprinus carpio) roe (egg)
No full textUmami and bitterness profile of enzymatic protein hydrolysates from cultured Takifugu obscurus by-products
No full textAntioxidant properties of peptides obtained from the split gill mushroom (Schizophyllum commune)
No full textEffects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates
No full textThe effects of superchilling with modified atmosphere packaging on the physicochemical properties and shelf life of swimming crab
No full textMolecular modification, expression and purification of new subtype antioxidant peptide from Pinctada fucata by recombinant Escherichia coli to improve antioxidant-activity
No full textA Novel Functional Wrapping Design by Complexation of ε-Polylysine with Liposomes Entrapping Bioactive Peptides
No full textGastrointestinal Endogenous Proteins as a Source of Bioactive Peptides - An In Silico Study
No full textACE-Inhibitory and Antioxidant Activities of Peptide Fragments Obtained from Tomato Processing By-Products Fermented Using Bacillus subtilis: Effect of Amino Acid Composition and Peptides Molecular Mass Distribution
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