Background The health-promoting properties of bioactive peptides are well-known,
however, the lack of scalable processes for purifying the bioactive peptides limits their …

Ultrasonic processing of a variety of liquids, drinks and beverages has generated much
interest with published literature papers increasing within this area in recent years. Benefits …

Ultrasonic-assisted enzymolysis is the application of ultrasound technology to enhance the
process of enzymolysis. Traditional enzymolysis has been met with certain limitations which …

The antioxidant capacity of milk protein concentrate (MPC) subjected to hydrolysis with
digestive enzymes (pepsin and trypsin) after heat (HT), microwave (MW) and ultrasound …

In recent years, the research on functional peptide generation for the development of
functional foods has focused, among other issues, on the enhancement of enzymatic …

Ultrasound and ohmic heating pretreatments may unfold the complex structure of Whey
proteins and increase their susceptibility to hydrolysis by proteolytic enzymes. In the present …

There is a growing interest on ultrasonic processing of dairy products, especially fermented
dairy products which are a basis to functional foods. The studies have shown that power …

Ultrasound, as an innovative approach, is a suitable alternative for dairy heat processing
and can effectively inactivate microorganisms. Its capacity in improving the bioactive and …

In this study, Lactobacillus plantarum strains, namely 70810, B1-6, and ZR were used to
confirm the synergetic effects of co-inoculation with Lactobacillus and Rhizopus oryzae on …

In the present study, Cordyceps militaris SN-18, a medicinal and edible mushroom generally
recognized as safe (GRAS) filamentous fungus was used to ferment chickpeas by solid state …