4.6 Article

Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain

Related references

Note: Only part of the references are listed.
Article Agriculture, Dairy & Animal Science

In-vitro assessment of antioxidant and antimicrobial activity of whole porcine-liver hydrolysates and its fractions

Akhilesh K. Verma et al.

ANIMAL PRODUCTION SCIENCE (2019)

Review Food Science & Technology

Antioxidant and Antimicrobial Activity of Peptides Extracted from Meat By-products: a Review

Paula Borrajo et al.

FOOD ANALYTICAL METHODS (2019)

Article Agriculture, Dairy & Animal Science

Efficacy of antioxidant and antimicrobial activity of whole porcine blood hydrolysates and its fractions under in-vitro conditions

Akhilesh K. Verma et al.

ANIMAL PRODUCTION SCIENCE (2018)

Review Food Science & Technology

Bioactive peptides as natural antioxidants in food products - A review

Jose M. Lorenzo et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

Review Nutrition & Dietetics

Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities

Subhadeep Chakrabarti et al.

NUTRIENTS (2018)

Article Pharmacology & Pharmacy

Nutritive and Biological Value of Liver and Blood of Various Slaughtered Animals

Aitbek Kakimov et al.

JOURNAL OF PHARMACEUTICAL RESEARCH INTERNATIONAL (2018)

Article Food Science & Technology

Antioxidant properties of porcine liver proteins hydrolyzed using Monascus purpureus

Hui-Chuan Yu et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2017)

Article Biochemistry & Molecular Biology

Bioactivity of bovine lung hydrolysates prepared using papain, pepsin, and Alcalase

Siobhan M. O'Sullivan et al.

JOURNAL OF FOOD BIOCHEMISTRY (2017)

Review Green & Sustainable Science & Technology

The Potential of Animal By-Products in Food Systems: Production, Prospects and Challenges

Babatunde O. Alao et al.

SUSTAINABILITY (2017)

Review Food Science & Technology

Antimicrobial peptides as natural bio-preservative to enhance the shelf-life of food

Mahendra Rai et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

Review Biochemistry & Molecular Biology

A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products

Rui Liu et al.

ANTIOXIDANTS (2016)

Review Food Science & Technology

Bioactive peptides of animal origin: a review

Z. F. Bhat et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Article Food Science & Technology

Characterization of Chicken By-products by Mean of Proximate and Nutritional Compositions

Pil Nam Seong et al.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2015)

Article Food Science & Technology

Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions

Pil Nam Seong et al.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2014)

Article Food Science & Technology

Characterization of Edible Pork By-products by Means of Yield and Nutritional Composition

Pil Nam Seong et al.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2014)

Review Food Science & Technology

Carcass characteristics, meat quality and nutritional value of horsemeat: A review

Jose M. Lorenzo et al.

MEAT SCIENCE (2014)

Article Food Science & Technology

Antioxidant capacity of hydrolyzed porcine tissues

Trine D. Damgaard et al.

FOOD SCIENCE & NUTRITION (2014)

Review Materials Science, Multidisciplinary

Antimicrobial peptides and induced membrane curvature: Geometry, coordination chemistry, and molecular engineering

Nathan W. Schmidt et al.

CURRENT OPINION IN SOLID STATE & MATERIALS SCIENCE (2013)

Article Food Science & Technology

Influence of type of muscles on nutritional value of foal meat

Jose M. Lorenzo et al.

MEAT SCIENCE (2013)

Article Food Science & Technology

Physicochemical and antioxidant properties of bovine caseinate hydrolysates obtained through microbial protease treatment

Maria E. Hidalgo et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2012)

Article Biochemistry & Molecular Biology

ANTIOXIDANT AND ACE INHIBITORY PROPERTIES OF POULTRY VISCERA PROTEIN HYDROLYSATE AND ITS PEPTIDE FRACTIONS

S. N. Jamdar et al.

JOURNAL OF FOOD BIOCHEMISTRY (2012)

Review Food Science & Technology

Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review

K. Jayathilakan et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2012)

Article Biochemistry & Molecular Biology

Effect of Peptide Size on Antioxidant Properties of African Yam Bean Seed (Sphenostylis stenocarpa) Protein Hydrolysate Fractions

Comfort F. Ajibola et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2011)

Article Food Science & Technology

Comparative study on antioxidative activity of yellow stripe trevally protein hydrolysate produced from Alcalase and Flavourzyme

Vilailak Klompong et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)

Article Chemistry, Applied

Antioxidant properties and protein compositions of porcine haemoglobin hydrolysates

Chi-Yue Chang et al.

FOOD CHEMISTRY (2007)