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Items: 1 to 20 of 87

1.

Optimization of the preparation of fish protein anti-obesity hydrolysates using response surface methodology.

Liu L, Wang Y, Peng C, Wang J.

Int J Mol Sci. 2013 Feb 1;14(2):3124-39. doi: 10.3390/ijms14023124.

2.
3.

Preparation of anchovy (Engraulis japonicus) protein hydrolysates with high free radical-scavenging activity using endogenous and commercial enzymes.

He S, Wang F, Ning Z, Yang B, Wang Y.

Food Sci Technol Int. 2014 Dec;20(8):567-78. doi: 10.1177/1082013213496418. Epub 2013 Aug 6.

PMID:
23922287
4.

Enzymatic hydrolysis of recovered protein from frozen small croaker and functional properties of its hydrolysates.

Choi YJ, Hur S, Choi BD, Konno K, Park JW.

J Food Sci. 2009 Jan-Feb;74(1):C17-24. doi: 10.1111/j.1750-3841.2008.00988.x.

PMID:
19200081
6.

Response Surface Optimisation for the Production of Antioxidant Hydrolysates from Stone Fish Protein Using Bromelain.

Auwal SM, Zarei M, Abdul-Hamid A, Saari N.

Evid Based Complement Alternat Med. 2017;2017:4765463. doi: 10.1155/2017/4765463. Epub 2017 Oct 4.

7.
8.

Optimization of glutamine peptide production from soybean meal and analysis of molecular weight distribution of hydrolysates.

Xie Y, Liang X, Wei M, Zhao W, He B, Lu Q, Huo Q, Ma C.

Int J Mol Sci. 2012;13(6):7483-95. doi: 10.3390/ijms13067483. Epub 2012 Jun 18.

9.

Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma.

Fu Y, Liu J, Hansen ET, Bredie WLP, Lametsch R.

Food Chem. 2018 Aug 15;257:163-171. doi: 10.1016/j.foodchem.2018.02.159. Epub 2018 Mar 10.

PMID:
29622194
10.

Characterization of structural and functional properties of fish protein hydrolysates from surimi processing by-products.

Liu Y, Li X, Chen Z, Yu J, Wang F, Wang J.

Food Chem. 2014 May 15;151:459-65. doi: 10.1016/j.foodchem.2013.11.089. Epub 2013 Nov 26.

PMID:
24423557
11.

[Enzymatic hydrolysis of keratin-containing stock for obtaining protein hydrolysates].

Eremeev NL, Nikolaev IV, Keruchen'ko ID, Stepanova EV, Satrutdinov AD, Zinov'ev SV, Ismailova DIu, Khotchenkov VP, Tsurikova NV, Sinitsyn AP, Volik VG, Koroleva OV.

Prikl Biokhim Mikrobiol. 2009 Nov-Dec;45(6):717-24. Russian.

PMID:
20067159
12.

Optimization of hydrolysis conditions for the production of antioxidant peptides from fish gelatin using response surface methodology.

You L, Regenstein JM, Liu RH.

J Food Sci. 2010 Aug 1;75(6):C582-7. doi: 10.1111/j.1750-3841.2010.01707.x.

PMID:
20722914
13.

Optimisation of hydrolysis of purple sea urchin (Strongylocentrotus nudus) gonad by response surface methodology and evaluation of in vitro antioxidant activity of the hydrolysate.

Zhou D, Qin L, Zhu B, Li D, Yang J, Dong X, Murata Y.

J Sci Food Agric. 2012 Jun;92(8):1694-701. doi: 10.1002/jsfa.5534. Epub 2012 Jan 6.

PMID:
22228502
15.

Degradation of κ-carrageenan by hydrolysis with commercial α-amylase.

Wu SJ.

Carbohydr Polym. 2012 Jun 20;89(2):394-6. doi: 10.1016/j.carbpol.2012.03.019. Epub 2012 Mar 16.

PMID:
24750735
16.

Investigation of enzymatic hydrolysis conditions on the properties of protein hydrolysate from fish muscle (Collichthys niveatus) and evaluation of its functional properties.

Shen Q, Guo R, Dai Z, Zhang Y.

J Agric Food Chem. 2012 May 23;60(20):5192-8. doi: 10.1021/jf205258f. Epub 2012 May 11.

PMID:
22530872
17.
18.

Screening for peptides from fish and cheese inhibitory to prolyl endopeptidase.

Sørensen R, Kildal E, Stepaniak L, Pripp AH, Sørhaug T.

Nahrung. 2004 Feb;48(1):53-6.

PMID:
15053352
19.

Studies on the production of alkaline α-amylase from Bacillus subtilis CB-18.

Nwokoro O, Anthonia O.

Acta Sci Pol Technol Aliment. 2015 Jan-Mar;14(1):71-75. doi: 10.17306/J.AFS.2015.1.8.

PMID:
28068022
20.

Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease.

Bhaskar N, Benila T, Radha C, Lalitha RG.

Bioresour Technol. 2008 Jan;99(2):335-43. Epub 2007 Feb 15.

PMID:
17303414

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