Zobrazeno 1 - 10
of 1 058
pro vyhledávání: '"enzyme hydrolysis"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 15, Pp 306-315 (2024)
Egg yolk is an important food ingredient because of its outstanding nutritional value and emulsifying properties. The insoluble particle structure present in egg yolk and heat treatment during food processing may lead to poor stability of egg yolk em
Externí odkaz:
https://doaj.org/article/129181ddda83478caafa160be0d9d2b3
Publikováno v:
Journal of the International Society of Sports Nutrition, Vol 21, Iss 1 (2024)
Background Prolonged exercise usually leads to exercise fatigue, which has a negative short-term impact on exercise performance and metabolic rate; thus, fatigue needs to be resolved. Okara is a protein-rich residue of soy processing. Enzyme hydrolys
Externí odkaz:
https://doaj.org/article/26a63f8dcccd4b4e8686ca6d4417b688
Autor:
Maggonage Hasini Udeshika Maggonage, Prabudhdha Manjula, Edirisingha Dewage Nalaka Sandun Abeyrathne, Dewei Shu, Xi Huang, Dong Uk Ahn
Publikováno v:
Poultry Science, Vol 104, Iss 1, Pp 104515- (2025)
Ready-to-drink protein beverages have gained attention in the functional beverage market. This study examined the possibility of using ovalbumin and its hydrolysates to develop functional protein beverages. Lyophilized ovalbumin (5%, w/v) was dissolv
Externí odkaz:
https://doaj.org/article/9d7e587879404dafb5916f5f965c7d11
Autor:
Enes Dertli, Hüseyin Fakir, Ayşe Nur Bulut Güneş, Fatih Bozkurt, Hasan Sağcan, Nihan Sağcan, Osman Sağdıç
Publikováno v:
Journal of Agricultural Sciences, Vol 30, Iss 1, Pp 166-178 (2024)
Inulin and fructooligosaccharides (FOS) are prominent functional components in the food industry due to prebiotic and other pharmaceutical properties. Inulin is a storage polysaccharide in various plants. FOS are naturally present in various plants a
Externí odkaz:
https://doaj.org/article/0b49f443cfee49b8b275d3123b37409a
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101346- (2024)
Three sweet potato varieties grew in natural high temperature (HT) and low temperature (LT) field soils. Their starch physicochemical properties were affected similarly by HT and LT soils. Compared with LT soil, HT soil induced the increases of granu
Externí odkaz:
https://doaj.org/article/3394507df09b44f1a8cc29067b11d5e7
Autor:
Lijun Wang, Jiadai Wang, Ping Wang, Chaoqi Liu, Xinxin Li, Juan Chang, Sanjun Jin, Qingqiang Yin, Qun Zhu
Publikováno v:
Fermentation, Vol 10, Iss 8, p 402 (2024)
This study aimed to assess how the bacterial–enzyme co-fermentation of corn straw affects fermentation quality, the digestion rate in Hu sheep, and rumen microorganisms. Orthogonal experiments were utilized to establish the optimal fermentation con
Externí odkaz:
https://doaj.org/article/fff3094756aa47089e4e613737ad0862
Publikováno v:
Journal of Marine Science and Engineering, Vol 12, Iss 7, p 1228 (2024)
This study focuses on mitigating the socio-economic and environmental damage of the invasive macroalga Rugulopteryx okamurae and counteracting the pollution from petroleum-based plastics by using the alga as a feedstock for polyhydroxybutyrate (PHB)
Externí odkaz:
https://doaj.org/article/0a00c312fcb94885a81c48240fe68169
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 15, Pp 175-183 (2023)
In order to study the enzymatic hydrolysis process conditions of instant asparagus powder and its improvement of sleep function in mice, the market Enyang asparagus was as raw materials, the powder yield and saponin content of instant asparagus powde
Externí odkaz:
https://doaj.org/article/e8b29f15b0cd40539f96dd59ae982b73
Publikováno v:
Fermentation, Vol 10, Iss 4, p 194 (2024)
This study focused on the co-fermentation of food waste and tissue paper to produce ethanol, which will eliminate the need for additional nitrogen sources and nutrients, thereby reducing production costs. In response to the inhibitory effect of the h
Externí odkaz:
https://doaj.org/article/253fc5c96af6487687f541b48edb9ff3
Publikováno v:
Food Hydrocolloids for Health, Vol 4, Iss , Pp 100153- (2023)
The present work demonstrates the effect of hydrodynamic cavitation (HC) (2 mm Orifice plate) as a pretreatment for egg white protein hydrolysates (EWPH) production. The obtained EWPH was evaluated for various physiochemical (degree of hydrolysis), f
Externí odkaz:
https://doaj.org/article/49c8b14033db42959b9f86220a65acb0