Yield and protein recovery are important variables for process design, which cannot be
achieved using degree of hydrolysis (DH). Even though it is known that mixing speed and …

Ultrasonic-assisted extraction (UAE), using aqueous ethanol as the solvent, was firstly
applied to extract phenolic compounds from Terminalia chebula Retz. fruits (T. chebula …

Recovery of protein is one of the important variables to optimise enzymatic hydrolysis of fish
processing by-products. This study investigated the role played by emulsion formation on …

The present study aims to optimize the enzymatic hydrolysis condition and determine the
functional properties of eel (Monopterus albus) protein hydrolysate (EPH) at different …

Peptides derived from food proteins have exhibited significant antihypertensive effects
without side effects. In this study, the cottonseed protein was hydrolyzed by papain for …

Introduction Cassava leaves are the agro-industrial by-product considered to be one of the
most vegetable resource protein-richis. Methods This study aimed to optimize the enzymatic …

The study aims to determine the optimized condition of eel protein hydrolysate (EPH)
produced using alcalase. The proximate compositions of eel flesh were determined as well …

This study determined some antioxidative activities and functional properties of hydrolyzed
proteins prepared from kilka (Clupeonella sp.) meat (KMH), kilka fishmeal (KFH), and …

Fish protein hydrolysates were produced from minced by-catch fish using hydrochloric acid
and two protease enzymes of Papain and Alcalase. In order to optimize conditions for …

The objective of this research was to optimize antioxidant potential of hydrolyzed protein
using Flavourzyme assisted hydrolysis of turkey meat and compare the antioxidant activity of …