Log in

Relevant bibliographies by topics / Hydrolysed Vegetable Protein / Journal articles

To see the other types of publications on this topic, follow the link: Hydrolysed Vegetable Protein.

Journal articles on the topic 'Hydrolysed Vegetable Protein'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Hydrolysed Vegetable Protein.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

2

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

3

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

5

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

7

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

8

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

11

Solina, Marica, Robert L. Johnson, and Frank B. Whitfield. "Effects of glucose and acid-hydrolysed vegetable protein on the volatile components of extruded wheat starch." Food Chemistry 100, no. 2 (2007): 678–92. http://dx.doi.org/10.1016/j.foodchem.2005.10.021.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

ELWAZIRI, Emad, Hany ISMAIL, El-Sayed ABOU EL-KHAIR, et al. "Biostimulant application of whey protein hydrolysates and potassium fertilization enhances the productivity and tuber quality of sweet potato." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 51, no. 2 (2023): 13122. http://dx.doi.org/10.15835/nbha51213122.

Full text

Abstract:

Utilizing biostimulants like protein hydrolysates is one of the most creative and promising approaches to improving nutritional efficiency, abiotic stress tolerance, or crop quality traits. In the present study, whey protein was hydrolysed with trypsin for 4 h at an enzyme/substrate ratio (1/300, w/w). The obtained whey protein hydrolysates (WPH) were chemically characterized, and their antioxidant activity was estimated. WPH, which was produced using trypsin for 4 hours and presented the highest antioxidant activity. Therefore, it was selected as a bio stimulant with potassium fertilization f

APA, Harvard, Vancouver, ISO, and other styles

13

Villanueva-Lazo, Alvaro, Sergio Montserrat-de la Paz, Noelia Maria Rodriguez-Martin, et al. "Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates." Foods 10, no. 10 (2021): 2297. http://dx.doi.org/10.3390/foods10102297.

Full text

Abstract:

Twelve high-quality chia protein hydrolysates (CPHs) were produced from chia protein isolate (CPI) in a pilot plant of vegetable proteins. To obtain functional hydrolysate, four CPHs were hydrolyzed by the action of Alcalase, an endoprotease, and the other eight CPHs were hydrolyzed by the action of Flavourzyme, an exoprotease. Alcalase-obtained CPHs showed significant antihypertensive properties particularly, the CPH obtained after 15 min of hydrolysis with Alcalase (CPH15A), which showed a 36.2% hydrolysis degree. In addition, CPH15A increased the antioxidant capacity compared to CPI. The CP

APA, Harvard, Vancouver, ISO, and other styles

14

Dupont, Christophe, Alain Bocquet, Daniel Tomé, et al. "Hydrolyzed Rice Protein-Based Formulas, a Vegetal Alternative in Cow’s Milk Allergy." Nutrients 12, no. 9 (2020): 2654. http://dx.doi.org/10.3390/nu12092654.

Full text

Abstract:

Formulas adapted to infant feeding, although most of the time made from cow’s milk proteins, can be made from hydrolyzed rice protein but they must be classified as “formulas for specific medical needs”, according to European regulations. The nutritional quality of rice proteins is thus suitable to be used in infant formulas giving that it is supplemented by certain amino acids which can be lacking. Besides, hydrolysis is required to facilitate their water solubility and digestibility. Owing to a low allergenicity of rice and to the absence of the cross-allergy between milk proteins and rice p

APA, Harvard, Vancouver, ISO, and other styles

15

Hamlet, Colin G. "Analytical methods for the determination of 3‐chloro‐1,2‐propandiol and 2‐chloro‐1,3‐propandiol in hydrolysed vegetable protein, seasonings and food products using gas chromatography/ion trap tandem mass spectrometry." Food Additives and Contaminants 15, no. 4 (1998): 451–65. http://dx.doi.org/10.1080/02652039809374666.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

J, Greffa, Barrionuevo A, Vilcacundo E, and Carrillo W. "GASTROINTESTINAL DIGESTION OF KAHAI PROTEIN CONCENTRATE (CARYODENDRON ORINOCENSE KARST)." Asian Journal of Pharmaceutical and Clinical Research 11, no. 6 (2018): 397. http://dx.doi.org/10.22159/ajpcr.2018.v11i6.20374.

Full text

Abstract:

Objective: The aim of this study was to obtain kahai protein concentrate from Caryodendron orinocense karst cultivated in the region Amazonia of Ecuador and characterizes its gastric and duodenal hydrolysates using the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) electrophoresis method and the reversed-phase ultra-high-performance liquid chromatography (RP-UHPLC) method.Methods: Kahai seeds (C. orinocense karst) were utilized to obtain kahai protein concentrate at pH 5.0 using the isoelectric precipitation method and then subject to gastric hydrolysis with pepsin enzyme

APA, Harvard, Vancouver, ISO, and other styles

17

Deepika.S, Deepika S., and Menaka M. Menaka.M. "Standardization and Acceptability of Common Indian Snacks Incorporated with and without Hydrolyzed Vegetable Protein (HVP)." International Journal of Scientific Research 2, no. 3 (2012): 296–98. http://dx.doi.org/10.15373/22778179/mar2013/91.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Jarunrattanasri, Arporn, Chockchai Theerakulkait, and Keith R. Cadwallader. "Aroma Components of Acid-Hydrolyzed Vegetable Protein Made by Partial Hydrolysis of Rice Bran Protein." Journal of Agricultural and Food Chemistry 55, no. 8 (2007): 3044–50. http://dx.doi.org/10.1021/jf0631474.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Ng, Andre Mong Jie, Renliang Yang, Hongfang Zhang, Bo Xue, Wen Shan Yew, and Giang Kien Truc Nguyen. "A Novel Lipase from Lasiodiplodia theobromae Efficiently Hydrolyses C8-C10 Methyl Esters for the Preparation of Medium-Chain Triglycerides’ Precursors." International Journal of Molecular Sciences 22, no. 19 (2021): 10339. http://dx.doi.org/10.3390/ijms221910339.

Full text

Abstract:

Medium-chain triglycerides (MCTs) are an emerging choice to treat neurodegenerative disorders such as Alzheimer’s disease. They are triesters of glycerol and three medium-chain fatty acids, such as capric (C8) and caprylic (C10) acids. The availability of C8–C10 methyl esters (C8–C10 ME) from vegetable oil processes has presented an opportunity to use methyl esters as raw materials for the synthesis of MCTs. However, there are few reports on enzymes that can efficiently hydrolyse C8–C10 ME to industrial specifications. Here, we report the discovery and identification of a novel lipase from Las

APA, Harvard, Vancouver, ISO, and other styles

20

Moerniati, Sri, Agustine Susilowati, and Aspiyanto Aspiyanto. "UTILIZATION OF MEMBRANE MICROFILTRATION IN PREPARATION OF HYDROLYZED VEGETABLE PROTEIN FROM FERMENTED RED BEAN (Phaseolus vulgaris L.) EXTRACT AS FORTIFICATION AGENT." Indonesian Journal of Chemistry 9, no. 2 (2010): 332–38. http://dx.doi.org/10.22146/ijc.21552.

Full text

Abstract:

Preparation of Hydrolyzed Vegetable Protein (HVP) as savory flavor from fermented red bean broth through stirred membrane cell using micro filtration membrane with pore size of 0.45 µm was performed to get fortified agent utilized in preparation of beans sauce. The objective of this work was to study an effect of pressure and kind of red bean broth extract on content of total protein, soluble protein and dry solid in the retentate and permeate as hydrolyzed vegetable protein used for fortified agent of red bean sauces. Preparation process of hydrolyzed vegetable protein was done using fixed ro

APA, Harvard, Vancouver, ISO, and other styles

21

Vasilean, Ina, Iuliana Aprodu, Maria Garnai, Valeriu Munteanu, and Livia Patrașcu. "Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products." Foods 10, no. 7 (2021): 1530. http://dx.doi.org/10.3390/foods10071530.

Full text

Abstract:

Legumes are valuable sources of proteins and other functional components. However, the high starch content can be an impediment in developing new vegan food formulations. Enzyme-assisted hydrolysis was used to hydrolyze the starch from chickpea and broad bean vegetable milk to further develop vegetable lactic acid-fermented products. The antioxidant activity of legumes was tested, and it was observed that the overall antioxidant activity (DPPH radical scavenging ability) significantly increased after enzyme-assisted hydrolysis while total phenols content decreased. The obtained vegetable milk

APA, Harvard, Vancouver, ISO, and other styles

22

Krell, Mareike, Lina Cvancar, Michael Poloczek, Franziska S. Hanschen, and Sascha Rohn. "Determination of Isothiocyanate-Protein Conjugates in a Vegetable-Enriched Bread." Foods 10, no. 6 (2021): 1300. http://dx.doi.org/10.3390/foods10061300.

Full text

Abstract:

Vegetables of the plant order Brassicales are believed to have health-promoting properties, as they provide high contents of glucosinolates (GLS) and deriving from these, enzymatically and heat-induced breakdown products, such as isothiocyanates (ITC). Besides their positive physiological effects, ITC are electrophilic and can undergo reactions with food components such as proteins. Following the trend of improving traditional food products with GLS-rich ingredients, interactions of ITC with proteins can diminish the properties of both components—protein’s value and functionality as well as IT

APA, Harvard, Vancouver, ISO, and other styles

23

Sonko, N. M., V. Yu Sukhenko, and O. A. Shtonda. "DETERMINATION OF THE BIOLOGICAL VALUE OF CHOPPED SEMI-FINISHED PRODUCTS WITH A COMPLEX FOOD ADDITIVE ENZYMATIC METHOD." Animal Science and Food Technology 12, no. 1 (2021): 48–55. http://dx.doi.org/10.31548/animal2021.01.048.

Full text

Abstract:

When creating meat products, one of the main indicators is the biological value of the product. The biological value of proteins depends on the degree of their assimilation, in animal proteins is greater than in vegetable. More than 90% of amino acids are absorbed from animal proteins in the intestine. An important indicator of the biological value of proteins is their attack by digestive enzymes - the property to be hydrolyzed with the participation of enzymes in the gastrointestinal tract.Enzymatic methods for determining the biological value of a protein are one of the simplest and at the s

APA, Harvard, Vancouver, ISO, and other styles

24

Krasnoshtanova, Alla Al'bertovna, and Leonid Viktorovich Shul'ts. "PREPARATION AND EVALUATION OF THE FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES AND HY-DROLYSATES FROM PLANT RAW MATERIALS." chemistry of plant raw material, no. 4 (December 15, 2022): 299–309. http://dx.doi.org/10.14258/jcprm.20220410952.

Full text

Abstract:

Animal protein plays a key role in the human diet as the most balanced amino acid composition; however, its consumption often causes allergic reactions. Plant protein serves as a substitute for animal protein. The most promising sources of plant protein are the seeds of cereals, pulses, oilseeds and cereals. Research aim: selection of conditions for obtaining protein isolates and enzymatic hydrolysates having the desired functional properties from different types of vegetable raw materials.Pea, corn and oat flour LLC "FavoritT"; linseed flour LLC NGO "Compass Health". Enzyme preparations: chym

APA, Harvard, Vancouver, ISO, and other styles

25

Romanov, G., and O. Deren. "Pecularities and prospects of using vegetable protein in carp (Cyprinus carpio Linnaeus, 1758) feeding (a review)." Ribogospodarsʹka nauka Ukraïni., no. 1(63) (March 31, 2023): 108–40. http://dx.doi.org/10.15407/fsu2023.01.108.

Full text

Abstract:

Purpose. Analysis of the state and prospects of the use of vegetable proteins of various methods of manufacture in carp feeding in view of their functional and technological characteristics as well as in accordance with their impact on fish productive parameters and the functional state of the fish body. Findings. The world resources of animal and vegetable protein were characterized, a comparative analysis of nutrition, digestibility and functional characteristic data of feed components was carried out. The protein needs of carp, the main object of aquaculture in Ukraine, were examined. It is

APA, Harvard, Vancouver, ISO, and other styles

26

Hermanto, Sandra, Syadzwina Nurdzakiyyah Ahmad, and Tarso Rudiana. "Optimization of Soy Protein Hydrolysis with Papain Enzyme and Its Cytotoxic Activity Against MCF-7 Cancer Cells." Jurnal Sains Farmasi & Klinis 10, no. 1 (2023): 137. http://dx.doi.org/10.25077/jsfk.10.1.137-144.2023.

Full text

Abstract:

Soybean is a source of vegetable protein that is rich in nutrients and a source of producing anticancer bioactive peptides. This study aims to determine the optimum conditions for hydrolysis of soybean protein with papain enzyme and their cytotoxicity against the MCF-7 cells. Soybean protein was isolated using an acid precipitation technique. Then, the protein isolate was hydrolyzed using papain enzyme with variations of papain concentration 0,5; 1; and 5% (v/v) and variations of incubation time 0, 1, 2, 3, and 4 hours at 50 °C. The hydrolysates were tested for their degree of hydrolysis (%DH)

APA, Harvard, Vancouver, ISO, and other styles

27

Ciriello, Michele, Luana Izzo, Abel Navarré Dopazo, et al. "Differential Effects of Non-Microbial Biostimulants on Secondary Metabolites and Nitrate Content in Organic Arugula Leaves." Foods 14, no. 14 (2025): 2489. https://doi.org/10.3390/foods14142489.

Full text

Abstract:

Arugula leaves (Diplotaxis tenuifolia L. and Eruca sativa L.) are a must-have ingredient in ready-to-eat salads, as they are prized for their appearance, taste, and flavor. The nutraceutical properties of this leafy vegetable are attributed to the presence of valuable secondary metabolites, such as phenolic acids and glucosinolates. Using UHPLC-Q-Orbitrap HRMS analysis and ion chromatography, we characterized the content of phenolic acids, glucosinolates, nitrates, and organic acids in organic arugula [Diplotaxis tenuifolia (L.) DC] and evaluated how the foliar application of three different n

APA, Harvard, Vancouver, ISO, and other styles

28

Padial-Domínguez, Marta, F. Javier Espejo-Carpio, Raúl Pérez-Gálvez, Antonio Guadix, and Emilia M. Guadix. "Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions." Foods 9, no. 5 (2020): 636. http://dx.doi.org/10.3390/foods9050636.

Full text

Abstract:

The incorporation of lipid ingredients into food matrices presents a main drawback—their susceptibility to oxidation—which is associated with the loss of nutritional properties and the generation of undesirable flavors and odors. Oil-in-water emulsions are able to stabilize and protect lipid compounds from oxidation. Driven by consumers’ demand, the search for natural emulsifiers, such as proteins, is gaining much interest in food industries. This paper evaluates the in vitro emulsifying properties of protein hydrolysates from animal (whey protein concentrate) and vegetal origin (a soy protein

APA, Harvard, Vancouver, ISO, and other styles

29

Goncalves, Marcio Antonio Dornelles, Joel M. DeRouchey, Steven S. Dritz, Michael D. Tokach, Robert D. Goodband, and Jason C. Woodworth. "Effects of hydrolyzed vegetable protein or hydrolyzed vegetable and meat protein blend on nursery pig performance from 15 to 40 lb." Kansas Agricultural Experiment Station Research Reports, no. 10 (January 1, 2013): 59–65. http://dx.doi.org/10.4148/2378-5977.7054.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Munyiva, Brenda, and Wahu Oyaya. "Effect of Rumen Fluid Dosage and Fermentation Time on Dissolved Protein Levels of Vegetable Waste Silage for Vannamei Shrimp Feed." International Journal Papier Advance and Scientific Review 2, no. 2 (2021): 20–24. http://dx.doi.org/10.47667/ijpasr.v2i2.110.

Full text

Abstract:

Specifically, the goal of this research was to evaluate the dissolved protein content of vegetable waste generated during the incubation of rumen fluid for use in (Whiteleg) vannamei shrimp diet. The results of the analysis of the degree of protein hydrolysis of vegetable waste treated with the addition of rumen fluid enzymes and different fermentation times of rumen fluid revealed that the addition of rumen fluid enzymes and different fermentation times of rumen fluid had a statistically significant effect (p0.05) on the degree of protein hydrolysis of vegetable waste. But there was no signif

APA, Harvard, Vancouver, ISO, and other styles

31

Marquez Moreno, M. C., and V. Fernandez Cuadrado. "Enzymic hydrolysis of vegetable proteins: mechanism and kinetics." Process Biochemistry 28, no. 7 (1993): 481–90. http://dx.doi.org/10.1016/0032-9592(93)85032-b.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Kõiv, Viia, Kaarel Adamberg, Signe Adamberg, et al. "Microbiome of root vegetables—a source of gluten-degrading bacteria." Applied Microbiology and Biotechnology 104, no. 20 (2020): 8871–85. http://dx.doi.org/10.1007/s00253-020-10852-0.

Full text

Abstract:

Abstract Gluten is a cereal protein that is incompletely digested by human proteolytic enzymes that create immunogenic peptides that accumulate in the gastrointestinal tract (GIT). Although both environmental and human bacteria have been shown to expedite gluten hydrolysis, gluten intolerance is a growing concern. Here we hypothesize that together with food, we acquire environmental bacteria that could impact our GIT with gluten-degrading bacteria. Using in vitro gastrointestinal simulation conditions, we evaluated the capacity of endophytic bacteria that inhabit root vegetables, potato (Solan

APA, Harvard, Vancouver, ISO, and other styles

33

Cardona-Hincapié, José Alfonso, Diego Alonso Restrepo-Molina, and Jairo Humberto López-Vargas. "Effect of a total substitution of vegetable protein and phosphates on shrinkage by cooking and purging in chopped york ham." Revista Facultad Nacional de Agronomía Medellín 73, no. 3 (2020): 9333–40. http://dx.doi.org/10.15446/rfnam.v73n3.80131.

Full text

Abstract:

The trend with the most significant impact on food is currently clean labeling, and meat products are not exempt from it. This trend promotes the elimination of additives of inorganic origin and their replacement by natural ingredients in the formulation of products. In the present work, the effects of the total substitution of polyphosphate and vegetable protein for citric fiber and hydrolyzed pork collagen in chopped pork York ham, with an extension of 52.9% at the end of cooking, were evaluated to achieve clean labeling. Two treatments were performed with two types of brine, which had a cit

APA, Harvard, Vancouver, ISO, and other styles

34

Guerrero-Zárate, Rocío, Miguel Ángel Olvera-Novoa, Ronald Jesus-Contreras, Carlos Alfonso Frías-Quintana, Rafael Martínez-García, and Carlos Alfonso Álvarez-González. "Evaluation of protein and lipid ingredients through in vitro digestibility for tropical gar (Atractosteus tropicus) juveniles." Latin American Journal of Aquatic Research 52, no. 1 (2024): 47–58. http://dx.doi.org/10.3856/vol52-issue1-fulltext-3037.

Full text

Abstract:

Tropical gar (Atractosteus tropicus) is an ecologically, culturally, economically, and scientifically important species. Therefore, it is essential to know the available resources to design feeds for the culture of this species. This study evaluated the in vitro digestibility of meals and oils commonly used in aquaculture, using crude extract of the stomach and intestines of A. tropicus juveniles. We used the pH stat titration system to determine the degree of hydrolysis (DH%), the concentration of amino acids released (mg g of meal-1), and the speed of hydrolysis (SH%) of various animal and v

APA, Harvard, Vancouver, ISO, and other styles

35

Abadía-García, Lucía, Eduardo Castaño-Tostado, Anaberta Cardador-Martínez, Sandra Teresita Martín-del-Campo, and Silvia L. Amaya-Llano. "Production of ACE Inhibitory Peptides from Whey Proteins Modified by High Intensity Ultrasound Using Bromelain." Foods 10, no. 9 (2021): 2099. http://dx.doi.org/10.3390/foods10092099.

Full text

Abstract:

High Intensity Ultrasound (HIUS) can induce modification of the protein structure. The combination of enzymatic hydrolysis and ultrasound is an interesting strategy to improve the release of the Angiotensin-Converting Enzyme (ACE) inhibitory peptides. In this study, whey proteins were pretreated with HIUS at two levels of amplitude (30 and 50%) for 10 min, followed by hydrolysis using the vegetable protease bromelain. The hydrolysates obtained were ultrafiltrated and their fractions were submitted to a simulated gastrointestinal digestion. The conformational changes induced by HIUS on whey pro

APA, Harvard, Vancouver, ISO, and other styles

36

Rungapamestry, Vanessa, Alan J. Duncan, Zoë Fuller, and Brian Ratcliffe. "Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates." Proceedings of the Nutrition Society 66, no. 1 (2007): 69–81. http://dx.doi.org/10.1017/s0029665107005319.

Full text

Abstract:

The protective effects of brassica vegetables against cancer may be partly related to their glucosinolate content. Glucosinolates are hydrolysed by plant myrosinase following damage of plant tissue. Isothiocyanates are one of the main groups of metabolites of glucosinolates and are implicated in the preventive effect against cancer. During cooking of brassica the glucosinolate–myrosinase system may be modified as a result of inactivation of plant myrosinase, loss of enzymic cofactors such as epithiospecifier protein, thermal breakdown and/or leaching of glucosinolates and their metabolites or

APA, Harvard, Vancouver, ISO, and other styles

37

Scopp, Alfred L. "MSG and Hydrolyzed Vegetable Protein Induced Headache: Review and Case Studies." Headache: The Journal of Head and Face Pain 31, no. 2 (1991): 107–10. http://dx.doi.org/10.1111/j.1526-4610.1991.hed3102107.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Aaslyng, Margit Dall, Magni Martens, Leif Poll, Per Munk Nielsen, Hanne Flyge, and Lone Melchior Larsen. "Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring." Journal of Agricultural and Food Chemistry 46, no. 2 (1998): 481–89. http://dx.doi.org/10.1021/jf970556e.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Sokolov, Dmitry, Bulat Bolkhonov, Sesegma Zhamsaranova, Svetlana Lebedeva, and Bayana Bazhenova. "Enzymatic Hydrolysis of Soy Protein." Food Processing: Techniques and Technology 53, no. 1 (2023): 86–96. http://dx.doi.org/10.21603/2074-9414-2023-1-2418.

Full text

Abstract:

Soy continues to be one of the top sources of vegetable protein. Structurally modified soy proteins and processed products are used as part of functional foods. Enzymatic hydrolysates of food proteins have different degrees of hydrolysis and functional profiles, hence the constant search for the optimal hydrolysis parameters. The present research objective was to design a two-stage enzymatic conversion process of soy protein using mathematical methods, as well as to evaluate the antioxidant properties of the hydrolysate in laboratory conditions. Soy protein isolate was tested to define t

APA, Harvard, Vancouver, ISO, and other styles

40

Pahlevie, Rinda Julita, Mohamad Amin, and Retno Cahya Mukti. "The Effect of Additional Phytase Enzymes with Different Dosages on Feed to Growth, Feed Efficiency, and Survival of Snakehead Fish (Channa striata)." Journal of Aquaculture and Fish Health 12, no. 3 (2023): 360–69. http://dx.doi.org/10.20473/jafh.v12i3.34076.

Full text

Abstract:

Snakehead (Channa striata) is a type of freshwater fish. Artificial feed generally contains animal and vegetable protein sources. The use of vegetable protein in snakehead has been carried out. However, it is still not optimal due to the presence of phytic acid in vegetable materials which makes fish unable to digest food properly. Therefore, it is necessary to add a phytase enzyme to hydrolyze phytic acid. This study aims to determine the effect of adding phytase with different doses to artificial feed on growth, protein efficiency ratio, feed efficiency, and survival of snakehead. This study

APA, Harvard, Vancouver, ISO, and other styles

41

Reis, Willian S. M., Arthur O. Preto, Giovanna M. Sant’Ana, et al. "Sustainable Alternative Media for the Production of Lipolytic Cells and Fatty Acid Concentrates: Integration of the Enzyme and Food Industries." Foods 14, no. 6 (2025): 990. https://doi.org/10.3390/foods14060990.

Full text

Abstract:

The use of agro-industrial by-products and processing residues, which are rich in carbohydrates, proteins, and lipids, in the production of lipases allows the sustainable use of these residues, reducing environmental impacts. In this study, the immersion water of lentils, soybeans, and textured soy protein was evaluated as carbon and nitrogen sources in the production of whole-cell lipases, and the resulting biomass was used in the hydrolysis of residual soybean oil with conventional heating and ultrasound. The results showed that the best culture medium was the one with 50% textured soybean p

APA, Harvard, Vancouver, ISO, and other styles

42

Velisek, Jan, Katerina Ledahudcova, Jana Hajslova, Pavel Pech, Vladislav Kubelka, and Ivan Viden. "New 3-chloro-1,2-propanediol derived dihydroxypropylamines in hydrolyzed vegetable proteins." Journal of Agricultural and Food Chemistry 40, no. 8 (1992): 1389–92. http://dx.doi.org/10.1021/jf00020a020.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Abadía-García, Lucía, Eduardo Castaño-Tostado, Lech Ozimek, Sergio Romero-Gómez, César Ozuna, and Silvia L. Amaya-Llano. "Impact of ultrasound pretreatment on whey protein hydrolysis by vegetable proteases." Innovative Food Science & Emerging Technologies 37 (October 2016): 84–90. http://dx.doi.org/10.1016/j.ifset.2016.08.010.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Landikhovskaya, A. V., and A. A. Tvorogova. "Ice cream and frozen desserts nutrient compositions: current trends of researches." Food systems 4, no. 2 (2021): 74–81. http://dx.doi.org/10.21323/2618-9771-2021-4-2-74-81.

Full text

Abstract:

The current state and new research trends of creating functional ice cream and frozen desserts are considered in the article. Attention is paid to the difference between the characteristics of ice cream regulated by the term in the countries of European Union and Eurasian Union. Taking into account that ice cream and frozen desserts are multicomponent products, the correction of their composition may have different effect on their quality indices. In particular, replacing sucrose by substitutes can lead to a change of traditional taste, consistency and structure. In this connection, aspects of

APA, Harvard, Vancouver, ISO, and other styles

45

Aaslyng, Margit Dall, J. Stephen Elmore, and Donald S. Mottram. "Comparison of the Aroma Characteristics of Acid-Hydrolyzed and Enzyme-Hydrolyzed Vegetable Proteins Produced from Soy." Journal of Agricultural and Food Chemistry 46, no. 12 (1998): 5225–31. http://dx.doi.org/10.1021/jf9806816.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

OGUNTOYINBO, FOLARIN ANTHONY, and OLUWAJENYO MATHEW ONI. "Incidence and Characterization of Bacillus cereus Isolated from Traditional Fermented Meals in Nigeria." Journal of Food Protection 67, no. 12 (2004): 2805–8. http://dx.doi.org/10.4315/0362-028x-67.12.2805.

Full text

Abstract:

The aim of this study was to examine the presence of Bacillus cereus in fermented meals used in food seasoning in Nigeria. The microbial profiles of iru and ogiri, two Nigerian fermented vegetable proteins, were examined for presence of B. cereus. In the 50 samples tested, B. cereus was detected in all the samples, with the level of detection ranging from log 6.3 to log 8.3 g−1 sample. Phenotypic characteristics of the B. cereus isolates showed that all of them could not ferment many sugars, most especially mannitol, but they utilized propionate citrate as a source of carbon and grew anaerobic

APA, Harvard, Vancouver, ISO, and other styles

47

Dall Aaslyng, Margit, Leif Poll, P. M. Nielsen, and Hanne Flyge. "Sensory, chemical and sensometric studies of hydrolyzed vegetable protein produced by various processes." European Food Research and Technology 209, no. 3-4 (1999): 227–36. http://dx.doi.org/10.1007/s002170050485.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Michalak, Katarzyna, Stanisław Winiarczyk, Łukasz Adaszek, et al. "Antioxidant and antimicrobial properties of an extract rich in proteins obtained from Trametes versicolor." Journal of Veterinary Research 67, no. 2 (2023): 209–18. http://dx.doi.org/10.2478/jvetres-2023-0036.

Full text

Abstract:

Abstract Introduction Bioactive proteins and peptides generated from fruit, vegetables, meat or fish have great potential as functional food or substitutes for antibiotics. In recent years it has also been demonstrated that the fungus kingdom could be a source of these compounds. The study investigated the bioactivity of an extract of the lignicolous fungus Trametes versicolor and its hydrolysate. Material and Methods The fungus was collected in a mixed forest in October, extracted and hydrolysed. To inspect the protein and peptide profiles before and after hydrolysis, matrix-assisted laser de

APA, Harvard, Vancouver, ISO, and other styles

49

Rozhdestvenskaya, Lada, and Olga Chugunova. "Use of hydrolysed lentil protein in sauce technology." E3S Web of Conferences 537 (2024): 10018. http://dx.doi.org/10.1051/e3sconf/202453710018.

Full text

Abstract:

Consumer interest in high-quality healthy eating creates a growing trend in food production. A special place in the development of new products is occupied by positions that can meet the trends of sustainability, functional significance and the use of plant ingredients recommended by WHO, as preferential in organizing a healthy diet. The study solved the expansion problem of the popular food products with high functional and biological characteristics - sauces based on modified legumes. The basis was taken from the recipes of 3 sauces containing nuts, spices and vegetables. The comparative ana

APA, Harvard, Vancouver, ISO, and other styles

50

REDDY, K. ANJAN, and ELMER H. MARTH. "Reducing the Sodium Content of Foods: A Review." Journal of Food Protection 54, no. 2 (1991): 138–50. http://dx.doi.org/10.4315/0362-028x-54.2.138.

Full text

Abstract:

Salt (sodium chloride), a substance essential for life processes, is the second most-used food additive. It is added to foods as a flavoring or flavor enhancing agent, a preservative, or an ingredient responsible for desired functional properties in certain products. Excessive dietary sodium is believed to contribute to hypertension and development of cardiovascular disease which afflicts ca. 60 million Americans. During the last decade the food industry has responded to the dietary needs of Americans concerned with consuming sodium by providing processed foods free of added salt or with reduc

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!