This review aims to cover the uses of the commercially available protease Alcalase in the
production of biologically active peptides since 2010. Immobilization of Alcalase has also …

Background Seafood processing activity causes production of considerable amount of
waste/by-products and discards, resulting in negative economic and environmental impacts …

Lipolysis in meat and meat products is a phenomenon involving hydrolysis of lipids, notably
via enzymatic catalysis that takes place even postmortem. During refrigerated and frozen …

Fish processing by-products such as frames, trimmings, and viscera of commercial fish
species are rich in proteins. Thus, they could potentially be an economical source of proteins …

The change in quality of quick-frozen patties containing different amounts of added fat (0%,
5%, 10%, 15%, and 20%) under different freeze-thaw (FT) cycles (a FT cycle was performed …

Papain is a cysteine endopeptidase of vegetal origin (papaya (Carica papaya L.) with
diverse applications in food technology. In this review we have focused our attention on its …

Lipid oxidation and protein degradation, along with the formation of advanced glycation end-
products (AGEs), including N ε-carboxymethyl-lysine (CML), N ε-carboxyethyl-lysine (CEL) …

The active coatings supplemented with epigallocatechin gallate (EGCG)(0.16%, 0.32%, and
0.64%, respectively) combined with superchilling storage (− 3±0.2° C) were used to reduce …

The oxidation process is considered to be the main reason behind human aging, human
degenerative diseases and food quality degradation. Food-derived peptidic antioxidants …

This project aimed to evaluate the effects of gallic acid (GA) and protocatechuic acid (PA)
grafted onto chitosan (CS) on the improved quality of sea bass (Lateolabrax japonicus) …