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Relevant bibliographies by topics / Hydrolysed Vegetable Protein

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Academic literature on the topic 'Hydrolysed Vegetable Protein'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Hydrolysed Vegetable Protein"

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Trivedi, Mahendra Kumar, Alice Branton, Dahryn Trivedi, Gopal Nayak, Ragini Singh, and Snehasis Jana. "Physicochemical Characterization of Biofield Energy Treated Hi VegTM Acid Hydrolysate." International Journal of Nutrition and Food Science 5, no. 1 (2015): 001–8. https://doi.org/10.11648/j.ijnfs.20160501.11.

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The hydrolysed vegetable proteins are acidic or enzymatic hydrolytic product of proteins derived from various sources such as milk, meat or vegetables. The current study was designed to evaluate the impact of biofield energy treatment on the various physicochemical and spectra properties of Hi VegTM acid hydrolysate i.e. a hydrolysed vegetable protein. The Hi VegTM acid hydrolysate sample was divided into two parts that served as control and treated sample. The treated sample was subjected to the biofield energy treatment and its properties were analysed using particle size analyser, X-ray dif

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Trivedi, Mahendra Kumar, Alice Branton, Dahryn Trivedi, Gopal Nayak, Ragini Singh, and Snehasis Jana. "Physicochemical Characterization of Biofield Energy Treated Hi VegTM Acid Hydrolysate." International Journal of Nutrition and Food Science 5, no. 1 (2015): 001–8. https://doi.org/10.5281/zenodo.192646.

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The hydrolysed vegetable proteins are acidic or enzymatic hydrolytic product of proteins derived from various sources such as milk, meat or vegetables. The current study was designed to evaluate the impact of biofield energy treatment on the various physicochemical and spectra properties of Hi VegTM acid hydrolysate i.e. a hydrolysed vegetable protein. The Hi VegTM acid hydrolysate sample was divided into two parts that served as control and treated sample. The treated sample was subjected to the biofield energy treatment and its properties were analysed using particle size analyser, X-ray dif

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Hsu, Jau Y., Elaine Wedral, and William J. Klinker. "Preparation of a flavored solid vegetable and vegetable juice utilizing hydrolysed protein." Nutrition Research 5, no. 9 (1985): i. http://dx.doi.org/10.1016/s0271-5317(85)80128-7.

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Prisa, Domenico. "Effect of vegetable protein hydrolysates on the growth of Adromischus cooperi and Adromischus cristatus." World Journal of Advanced Research and Reviews 6, no. 3 (2020): 001–6. https://doi.org/10.5281/zenodo.4314173.

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The aim of the experiment was to evaluate the use of vegetable protein hydrolysate on <em>Adromischus cooperi</em> and <em>Adromischus cristatus</em> to improve plant growth and quality. The two experimental groups in cultivation were: i) group without protein hydrolysates, irrigated with water and substrate previously fertilized; ii) group with protein hydrolysates, irrigated with water and substrate previously fertilized. The test showed a significant increase in agronomic parameters analysed in plants treated with hydrolysed vegetable proteins, both in <em>Adromisch

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SOLINA, M. "Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable protein." Food Chemistry 90, no. 4 (2005): 861–73. http://dx.doi.org/10.1016/j.foodchem.2004.06.005.

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WILLIAMS, KEITH R., and MICHAEL F. DUTTON. "Destruction of Aflatoxin During the Production of Hydrolysed Vegetable Protein." Journal of Food Protection 51, no. 11 (1988): 887–91. http://dx.doi.org/10.4315/0362-028x-51.11.887.

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An investigation into the breakdown of aflatoxins during the hydrolysis of artificially contaminated vegetable protein was conducted using a laboratory scale reactor. The conditions were selected to emulate a commercial process used to produce a protein hydrolysate used in processed food and soup ingredients. Chromatographic analysis showed that aflatoxins at relatively high concentration are totally destroyed and removed from the product. Residues from extracts were free of mutagenic properties, as monitored by the Ames test.

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Ye, Nanhui, Pei Hu, Shuli Xu, et al. "Preparation and Characterization of Antioxidant Peptides from Carrot Seed Protein." Journal of Food Quality 2018 (June 19, 2018): 1–9. http://dx.doi.org/10.1155/2018/8579094.

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Carrot is a very popular vegetable and used for culinary and cosmetic purposes. Carrot seeds can be used for treatment of hangovers and stimulating menstruation. In the present study, the carrot seed protein (CSP) extracted from carrot seed (Daucus carota L.) was hydrolysed by four proteases (papain, trypsin, neutrase, and alcalase). Alcalase hydrolysate exhibited the strongest DPPH radical-scavenging activity (DRSA). The optimum hydrolysis condition for the antioxidant peptide production from CSP was obtained using response surface methodology (RSM). The optimum condition was as follows: hydr

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Baer, Ines, Beatriz de la Calle, and Philip Taylor. "3-MCPD in food other than soy sauce or hydrolysed vegetable protein (HVP)." Analytical and Bioanalytical Chemistry 396, no. 1 (2009): 443–56. http://dx.doi.org/10.1007/s00216-009-3177-y.

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SOLINA, M., R. JOHNSON, and F. WHITFIELD. "Effects of soy protein isolate, acid-hydrolysed vegetable protein and glucose on the volatile components of extruded wheat starch." Food Chemistry 104, no. 4 (2007): 1522–38. http://dx.doi.org/10.1016/j.foodchem.2007.02.031.

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Claessens, Mandy, Wim H. M. Saris, and Marleen A. van Baak. "Glucagon and insulin responses after ingestion of different amounts of intact and hydrolysed proteins." British Journal of Nutrition 100, no. 1 (2008): 61–69. http://dx.doi.org/10.1017/s0007114507886314.

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Ingestion of dietary protein is known to induce both insulin and glucagon secretion. These responses may be affected by the dose and the form (intact or hydrolysed) in which protein is ingested. The aim of the study was to investigate the effect of different amounts of intact protein and protein hydrolysate of a vegetable (soya) and animal (whey) protein on insulin and glucagon responses and to study the effect of increasing protein loads for both intact protein and protein hydrolysate in man. The study employed a repeated-measures design with Latin-square randomisation and single-blind trials

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Dissertations / Theses on the topic "Hydrolysed Vegetable Protein"

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Chaijamrus, Sirilux. "Enzymatic hydrolysis of renewable vegetable proteins to amino acids." [S.l. : s.n.], 2002. http://deposit.ddb.de/cgi-bin/dokserv?idn=967342562.

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Pappalardo, V. M. "STUDIES ON UMAMI TASTE.PREPARATION OF HYDROLYZED VEGETABLE PROTEINS(HVPS) AND GLUTAMATE-RIBONUCLEOTIDE HYBRIDS." Doctoral thesis, Università degli Studi di Milano, 2014. http://hdl.handle.net/2434/229388.

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Studies on Umami Taste. Preparation of Hydrolyzed Vegetable Proteins (HVPs) and Glutamate-Ribonucleotide Hybrids - ABSTRACT. Until the 1980’s, it was assumed that there were only four basic tastes: salty, sweat, sour, and bitter. It is now well recognized that a taste quality exists which is distinct from any combination of the four basic ones. This palatable fifth taste was first discovered in 1908 by K. Ikeda. He identified it as “umami”, a Japanese word that means delicious. Related terms can be savory, meaty, broth-like, mouthfilling, etc. Umami is an essential element in our appreciation

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[Verfasser], Sirilux Chaijamrus. "Enzymatic hydrolysis of renewable vegetable proteins to amino acids / von Sirilux Chaijamrus." 2002. http://d-nb.info/967342562/34.

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Book chapters on the topic "Hydrolysed Vegetable Protein"

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Bährle-Rapp, Marina. "Hydrolyzed Vegetable Protein." In Springer Lexikon Kosmetik und Körperpflege. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_5009.

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Bährle-Rapp, Marina. "Hydroxypropyltrimonium Hydrolyzed Vegetable Protein." In Springer Lexikon Kosmetik und Körperpflege. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_5100.

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Bährle-Rapp, Marina. "Steardimonium Hydroxypropyl Hydrolyzed Vegetable Protein." In Springer Lexikon Kosmetik und Körperpflege. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_10015.

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Jarunrattanasri, Arporn, Keith R. Cadwallader, and Chockchai Theerakulkait. "Aroma and Amino Acid Composition of Hydrolyzed Vegetable Protein from Rice Bran." In ACS Symposium Series. American Chemical Society, 2005. http://dx.doi.org/10.1021/bk-2005-0905.ch006.

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Aastyng, Margit Dali, and J. Stephen Elmore. "Volatiles in Hydrolysed Vegetable Protein." In The Maillard Reaction in Foods and Medicine. Elsevier, 2005. http://dx.doi.org/10.1533/9781845698447.8.399.

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Mutlu Buket Akin, Prof Dr, Prof Dr M. Serdar Akin, and Feride Dasnik Seker. "COW'S MILK PROTEIN ALLERGY AND ALTERNATIVE MILKS." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 7. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag7p1ch7.

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Allergy is a hypersensitive response of the immune system to substances that enter or come into contact with the body. Recently, food allergies are quite common. Food allergy is defined as abnormal rapid immunological reactions of normally beneficial food components (usually proteins). Milk protein allergies are one of them and can cause diseases such as obesity, type 2 diabetes, and cardiovascular diseases. Cow's milk protein allergy (CMPA) is very common in infants, and this type of allergy is the immune system's response to milk proteins. It has been determined that infants are sensitive to

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Conference papers on the topic "Hydrolysed Vegetable Protein"

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Daufin, G., J. P. Escudier, H. Carrère, S. Bérot, L. Fillaudeau, and M. Decloux. "Application of Membrane Processes in Food and Dairy Industry." In CORROSION 2000. NACE International, 2000. https://doi.org/10.5006/c2000-00313.

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Abstract Membrane processes have become major tools in food processing for more than 25 years. The food industry represents a significant part of the turnover of the membrane manufacturing industry worldwide. The main applications of membrane operations are in the dairy industry (whey protein concentration, milk protein standardization, etc.) far before beverages (wine, beer, fruit juices, etc.) and egg products. Among the very numerous applications on an industrial scale a few striking particular separations which represent the last advances in food processing are reported. Clarification of f

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Bachinskaya, V. M., Yu V. Petrova, V. V. Stepanishin, and I. V. Samylina. "Production of biologically complete poultry products using hydrolyzed vegetable protein." In INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021). AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0069988.

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David, Rhiannon M., Saroor Patel, Nurul H. Abd Kadir, John Rossiter, and Nigel Gooderham. "Abstract 4630: Cruciferous vegetable glucosinolate hydrolysis products protect against Benzo[a]pyrene-induced genotoxicity." In Proceedings: AACR 102nd Annual Meeting 2011‐‐ Apr 2‐6, 2011; Orlando, FL. American Association for Cancer Research, 2011. http://dx.doi.org/10.1158/1538-7445.am2011-4630.

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Niculescu, Mihaela-Doina, Cristina Emanuela Enascuta, Maria Stanca, et al. "Complexes based on collagen and keratin for applications in agriculture." In The 8th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2020. http://dx.doi.org/10.24264/icams-2020.ii.19.

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In the circular economy context, the use of proteins from collagen and keratin by-products of leather industry to obtain products for agriculture serves to reduce the carbon footprint generated from industry by reducing the amount of chemical synthesis products administered in agricultural technologies. This paper presents complexes based on collagen and keratin extracts obtained from by-products of the leather industry and their characterization. Thermal and chemical-enzymatic hydrolysis of semi-processed leather and degreased wool by-products was performed for protein extraction. Complexes w

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Niculescu, Mihaela-Doina, Brandusa Georgiana Dumitriu, Madalina Ignat, Simona Savin, Cosmin Andrei Alexe, and Gabriela Paun. "Protein Composites from Collagen By-Products for Safe Use in Circular Economy." In The 9th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2022. http://dx.doi.org/10.24264/icams-2022.iv.8.

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Sustainable economy means reducing the carbon footprint and minimizing the amount of waste released from productive activities. This paper presents the characterization of composites obtained from by-products of the leather industry based on collagen and keratin extracts. The protein composites have specific properties for the agricultural field and industrial applications in accordance with the current recommendations for a sustainable economy. Chemical-enzymatic hydrolysis of leather and wool by-products was performed for protein extraction. The composites were obtained by addition and cross

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Reports on the topic "Hydrolysed Vegetable Protein"

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Lers, Amnon, and Pamela J. Green. LX Senescence-Induced Ribonuclease in Tomato: Function and Regulation. United States Department of Agriculture, 2003. http://dx.doi.org/10.32747/2003.7586455.bard.

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Natural leaf senescence, which occurs even when growth conditions are near optimal, has a negative influence on yield. Postharvest induced senescence contributes to the losses of quality in flowers, foliage, and vegetables. Strategies designed to control the senescence process in crop plants could therefore have great applied significance. However, the successful design of such strategies requires a better insight into the senescence machinery and control in higher plants. A main feature of senescence is the hydrolysis of macromolecules by hydrolases of various types such as ribonucleases (RNa

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Lers, Amnon, E. Lomaniec, S. Burd, A. Khalchitski, L. Canetti, and Pamela J. Green. Analysis of Senescence Inducible Ribonuclease in Tomato: Gene Regulation and Function. United States Department of Agriculture, 2000. http://dx.doi.org/10.32747/2000.7570563.bard.

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Natural leaf senescence has a negative influence on yield. Postharvest induced senescence contributes to the losses of quality in flowers, foliage, and vegetables. Strategies designed to control the senescence process in crop plants could therefore have great applied significance. Senescence is regulated by differential gene expression yet, functional characterization of the genes specifically induced and study of their expression control, is still in its infancy. Study of senescence-specific genes is required to allow identification of regulatory elements participating in senescence-induced e

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