Related references
Note: Only part of the references are listed.Efficacy of fermentation parameters on protein quality and microstructural properties of processed finger millet flour
G. Gowthamraj et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)
Production, characterization and molecular docking of antioxidant peptides from peptidome of kinema fermented with proteolytic Bacillus spp
Samurailatpam Sanjukta et al.
FOOD RESEARCH INTERNATIONAL (2021)
Fermentation of Lupin Protein Hydrolysates-Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1
Katharina Schlegel et al.
FOODS (2021)
Proteins in Food Systems-Bionanomaterials, Conventional and Unconventional Sources, Functional Properties, and Development Opportunities
Jan Malecki et al.
POLYMERS (2021)
The role of microorganisms on biotransformation of brewers' spent grain
Angela Bianco et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2020)
Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development
Kong Fei Chai et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Brewer's Spent Grains-Valuable Beer Industry By-Product
Mateusz Jackowski et al.
BIOMOLECULES (2020)
Phenolic composition, antioxidant and antibacterial properties, and in vitro anti-HepG2 cell activities of wild apricot (Armeniaca Sibirica L. Lam) kernel skins
Fangling Qin et al.
FOOD AND CHEMICAL TOXICOLOGY (2019)
Enhanced Emulsifying and Calcium-binding Properties of Fermented Soybean Meal
Sangkwon Park et al.
BIOTECHNOLOGY AND BIOPROCESS ENGINEERING (2019)
Characterisation of the in vitro bioactive properties of alkaline and enzyme extracted brewers' spent grain protein hydrolysates
Alan Connolly et al.
FOOD RESEARCH INTERNATIONAL (2019)
Preparation and characterization of PVA/nanocellulose/Ag nanocomposite films for antimicrobial food packaging
Muhammad Salman Sarwar et al.
CARBOHYDRATE POLYMERS (2018)
Impact of thermochemical pre-treatment and carbohydrate and protein hydrolyzing enzyme treatment on fractionation of protein and lignin from brewer's spent grain
Katariina Rommi et al.
JOURNAL OF CEREAL SCIENCE (2018)
Valorization of brewer's spent grain using fungi solid-state fermentation to enhance nutritional value
Sachindra T. Cooray et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
Protective ability against oxidative stress of brewers' spent grain protein hydrolysates
Elsa F. Vieira et al.
FOOD CHEMISTRY (2017)
Non-prolamin fraction from brewer's spent grain: a novel plant-based emulsifier
Rachana Negi et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2017)
Protein enrichment of brewery spent grain from Rhizopus oligosporus by solid-state fermentation
Marianny Silva Canedo et al.
BIOPROCESS AND BIOSYSTEMS ENGINEERING (2016)
Recent advances in food biopeptides: Production, biological functionalities and therapeutic applications
Sami Saadi et al.
BIOTECHNOLOGY ADVANCES (2015)
A Rapid and Accurate Extraction Procedure for Analysing Free Amino Acids in Meat Samples by GC-MS
Trinidad Perez-Palacios et al.
INTERNATIONAL JOURNAL OF ANALYTICAL CHEMISTRY (2015)
Valuation of brewer's spent grain using a fully recyclable integrated process for extraction of proteins and arabinoxylans
Elsa Vieira et al.
INDUSTRIAL CROPS AND PRODUCTS (2014)
Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation
Kobra Rahmati et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Technofunctional properties of a brewers' spent grain protein-enriched isolate and its associated enzymatic hydrolysates
Alan Connolly et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Characterisation of protein-rich isolates and antioxidative phenolic extracts from pale and black brewers' spent grain
Alan Connolly et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)
Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically
C. E. Kotlar et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Influence of extraction solvents on the recovery of antioxidant phenolic compounds from brewer's spent grains
Nuno G. T. Meneses et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2013)
Antioxidative and functional properties of protein hydrolysate from defatted skipjack (Katsuwonous pelamis) roe
Rossawan Intarasirisawat et al.
FOOD CHEMISTRY (2012)
Effects of enzymatic hydrolysis on molecular structure and antioxidant activity of barley hordein
Fatemeh Bamdad et al.
JOURNAL OF CEREAL SCIENCE (2011)
Functionality of Barley Proteins Extracted and Fractionated by Alkaline and Alcohol Methods
Cheng Wang et al.
CEREAL CHEMISTRY (2010)
Phenolics: From Chemistry to Biology
David M. Pereira et al.
MOLECULES (2009)
Enzymatic hydrolysis of brewers' spent grain proteins and technofunctional properties of the resulting hydrolysates
Inge Celus et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Peanut protein concentrate: Production and functional properties as affected by processing
Jianmei Yu et al.
FOOD CHEMISTRY (2007)
Influence of the extent of enzymatic hydrolysis on the functional properties of protein hydrolysate from grass carp (Ctenopharyngodon idella) skin
Joseph Wasswa et al.
FOOD CHEMISTRY (2007)
Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type
Vilailak Klompong et al.
FOOD CHEMISTRY (2007)
The effects of malting and mashing on barley protein extractability
Inge Celus et al.
JOURNAL OF CEREAL SCIENCE (2006)
Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry
K Saito et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Share Paper
