Food agro-industrial by-products mainly include peels, seeds, stems, bagasse, kernels, and
husk, derived during food processing. Due to their overproduction and the lack of …

Plant proteases used as milk coagulants in cheesemaking are reviewed in this paper. Plant
proteases have been used as milk coagulants in cheesemaking for centuries either as crude …

Ficus is one of the largest genera in the plant kingdom that belongs to the Moraceae family.
This review aimed to summarize the medicinal uses, phytochemistry, and pharmacological …

Plant rennets hold an important position among various coagulants used in cheese
technology. The selection of a suitable plant coagulant is important due to the increasing …

Excess sludge contains a large amount of protein and can be recycled to prepare industrial
foaming agents, foliar fertilizers and other high value-added products. The optimization and …

Lack of proper infrastructure and the poor economic conditions of rural communities make
them dependent on herbal medicines. Thus, there is a need to obtain and conserve the …

Cucumisin (CUC) from industrial melon by-products was separated for the first time through
biological precipitation using carrageenan (CRG). This approach could represent a cost …

The herbaceous plant Cynanchum otophyllum Schneid. is widely used as a milk coagulant
to make a Chinese traditional milk product, milk cake. However, the milk-clotting compounds …

As a new food source, Moringa oleifera Lam. leaves containing large amounts of proteins
attract increasing attention. This study detected and characterized hydrolytic and milk …

Proteases are enzymes that hydrolyze protein molecules into peptides and amino acids.
Proteases are the most commercially important enzymes because of their multiple …