The volatile composition and odor of meat and meat products is based on the precursors
present in the raw meat. These are influenced by various pre-slaughter factors (species …

Heme-containing proteins, commonly abundant in red meat and blood, are considered
promising dietary sources for iron supplementation and fortification with higher …

Enzymatic tenderization is extensively applied in the meat industry, whereas its influence on
meat flavor has seldom been evaluated. Proteinase K, papain, bromelain and …

A low-phenylalanine (Phe) diet is indispensable for phenylketonuria patients. The objectives
of this study were to develop a two-step enzymatic method to effectively release Phe from …

To improve the flavor of hydrolysates from porcine hemoglobin and meat, γ-
glutamyltranspeptidase (GGT) from Bacillus amyloliquefaciens was added to catalyze the …

Background Hemoglobin, a by-product of livestock and poultry blood processing, is an
excellent source of bioactive compounds and high-quality proteins. The utilization of such by …

The objective of this study was to investigate the impact of endo-and exo-peptidase
treatment on certain structural characteristics of peptides and volatile compounds of porcine …

Skeletal muscle is a heterogeneous tissue composed of a variety of functionally different
fiber types. Slow-twitch type I muscle fibers are rich with mitochondria, and mitochondrial …

Featured Application Functional foods for humans with the potential to prevent diabetes
through inhibition of the dipeptidyl peptidase IV (DPP-IV) enzyme. Abstract Mussel …

Abstract γ-Glutamyl peptides are known to impart a kokumi sensation and increase the
palatability of food. To compare the γ-glutamyl peptides produced by different yeasts …