Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Atefe Maqsoudlou"'
Publikováno v:
Heliyon, Vol 6, Iss 5, Pp e03731- (2020)
In this research, the bee pollen protein hydrolysate was microencapsulated by spray drying using maltodextrin (MD), whey protein concentrate (WPC) and a mixture of both compounds. For this purpose, the bee pollen was hydrolysed by alcalase (enzyme co
Externí odkaz:
https://doaj.org/article/48034d88b7c74dbeaeaeb88003f69e10
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 7, Iss 1, Pp 49-64 (2018)
In this study optimization of the enzymatic hydrolysis condition of bee pollen protein by pepsin and the effect of enzymatic hydrolysis on its antioxidant properties was investigated. Also, the results were compared with antioxidant properties of roy
Externí odkaz:
https://doaj.org/article/6831ba17a3ff417b9454e9e98a13c733
Publikováno v:
Critical Reviews in Food Science and Nutrition. 62:3208-3231
Bioactive compounds may lose their antioxidant activity (e.g., phenolic compounds) at elevated temperatures, enhanced oxidative conditions and severe light exposures so they should be protected by various strategies such as nano/microencapsulation me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ee74116c6752d6ac522dae0564d8a97
https://doi.org/10.1080/10408398.2020.1863907
https://doi.org/10.1080/10408398.2020.1863907
Publikováno v:
Heliyon
Heliyon, Vol 6, Iss 5, Pp e03731-(2020)
Heliyon, Vol 6, Iss 5, Pp e03731-(2020)
In this research, the bee pollen protein hydrolysate was microencapsulated by spray drying using maltodextrin (MD), whey protein concentrate (WPC) and a mixture of both compounds. For this purpose, the bee pollen was hydrolysed by alcalase (enzyme co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::922646c65b025bf6c0bdec0167f15589
http://europepmc.org/articles/PMC7205743
http://europepmc.org/articles/PMC7205743
Encapsulation provides the easy dispersibility of antioxidants in all food matrices; it can improve the food fortification process, release of antioxidant ingredients, and extend the shelf-life and bioavailability of them when ingested in the intesti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd5ad3fe6c539970c9dd1cc9d0458efb
https://doi.org/10.1016/b978-0-12-815667-4.00018-3
https://doi.org/10.1016/b978-0-12-815667-4.00018-3
Autor:
Rana Muhammad Aadil, Eftychios Apostolidis, Elham Assadpour, Samad Bodbodak, Zahra Emam-Djomeh, Bruno Stefani Esposto, Seid Reza Falsafi, Yiming Feng, Hamid Gharanjig, Kamaladin Gharanjig, Pouria Gharehbeglou, Elliot Paul Gilbert, Hamed Hosseini, Mozhgan Hosseinnezhad, Seid Mahdi Jafari, Imran Mahmood Khan, Sara Khoshnoudi-Nia, Sean Russell Kilker, Roya Koshani, Chi Ching Lee, Youngsoo Lee, Amparo López-Rubio, Ioanna Mandala, Atefe Maqsoudlou, Marta Martínez-Sanz, Hossein Mohebodini, Mohammad Nejatian, Ali Ebrahimi Pure, Monir Ebrahimi Pure, Zahra Rafiee, Ana Paula Ramos, Abdur Rehman, Tahreem Riaz, Hadis Rostamabadi, Khashayar Sarabandi, Niloufar Sharif, Qayyum Shehzad, Özgür Tarhan, Merve Tomas, Qunyi Tong, Milena Martelli Tosi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47a732555999eee8274e3cab7dfd85be
https://doi.org/10.1016/b978-0-12-815667-4.09997-1
https://doi.org/10.1016/b978-0-12-815667-4.09997-1
Publikováno v:
Advances in colloid and interface science. 278
Encapsulation technology, as a promising approach, has been employed for the protection and controlled release of different bioactive compounds including natural antioxidants; there are restrictions for applying these valuable ingredients in real foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::738cbb6da92bae0798c5f467765623d4
https://pubmed.ncbi.nlm.nih.gov/32097732
https://pubmed.ncbi.nlm.nih.gov/32097732
Autor:
Leticia Mora, Alireza Sadeghi Mahoonak, Hossein Mohebodini, Fidel Toldrá, M Ghorbani, Atefe Maqsoudlou
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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In the present study, response surface method was used to optimize hydrolysis condition to generate potential bioactive peptides from pollen protein using pepsin (pepsin hydrolysated pollen—PHP) and trypsin (trypsin hydrolysated pollen—THP). Then
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6436a4bd9e02f2d8765e63844683115
http://hdl.handle.net/10261/198720
http://hdl.handle.net/10261/198720
Autor:
M Ghorbani, Fidel Toldrá, Alireza Sadeghi Mahoonak, Atefe Maqsoudlou, Hossein Mohebodini, Leticia Mora
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Peptides with a similar antioxidant and ACE-inhibitory activity of royal jelly (RJ) generated from Alcalase hydrolysated pollen (AHP) were predicted by Response Surface Methodology (RSM). The model equations were proposed according to the effects of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b782eff138cfdbf0e8112848ba221b25
http://hdl.handle.net/10261/198697
http://hdl.handle.net/10261/198697