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There are 8351 results for: content related to: Hydrolysis degree, peptide profile and phenylalanine removal from whey protein concentrate hydrolysates obtained by various proteases

  1. Preparation and analysis of hydrolysates from whey protein concentrate using the proteases from Bacillus licheniformis and Aspergillus oryzae

    International Journal of Food Science & Technology

    Volume 47, Issue 7, July 2012, Pages: 1532–1539, Marialice Pinto Coelho Silvestre, Harriman Aley Morais, Mauro Ramalho Silva, Mariana Wanessa Santana de Souza and Viviane Dias Medeiros Silva

    Article first published online : 24 MAY 2012, DOI: 10.1111/j.1365-2621.2012.03003.x

  2. Proteolytic and angiotensin-converting enzyme-inhibitory activities of selected probiotic bacteria

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 865–874, Fatah B. Ahtesh, Lily Stojanovska, Michael L. Mathai, Vasso Apostolopoulos and Vijay K. Mishra

    Article first published online : 28 FEB 2016, DOI: 10.1111/ijfs.13054

  3. Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 1035–1040, Paula A. Conforti, Cecilia E. Lupano and Diego K. Yamul

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12059

  4. Co-extrusion of pearl millet-whey protein concentrate for expanded snacks

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 840–846, Deep N. Yadav, Tanupriya Anand, Navnidhi and Ashish K. Singh

    Article first published online : 14 OCT 2013, DOI: 10.1111/ijfs.12373

  5. Prebiotic fibre-incorporated whey protein crisps processed by supercritical fluid extrusion

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2193–2199, Ilankovan Paraman, Susmoko Supriyadi, Michael E. Wagner and Syed S. H. Rizvi

    Article first published online : 3 JUN 2013, DOI: 10.1111/ijfs.12204

  6. Effect of high-pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1992–2000, Nadia Innocente, Giulia Marchesini and Marialuisa Biasutti

    Article first published online : 4 APR 2014, DOI: 10.1111/ijfs.12520

  7. Kinetic and thermodynamic stability of paprika nanoemulsions

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1174–1181, Luz A. Pascual-Pineda, Enrique Flores-Andrade, Maribel Jiménez-Fernández and Cesar I. Beristain

    Article first published online : 14 FEB 2015, DOI: 10.1111/ijfs.12750

  8. Optimisation of process parameters to develop nutritionally rich spray-dried honey powder with vitamin C content and antioxidant properties

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1771–1777, Yogita Suhag and Vikas Nanda

    Article first published online : 30 MAY 2015, DOI: 10.1111/ijfs.12841

  9. Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1452–1460, Susan F. García Fillería and Valeria A. Tironi

    Article first published online : 2 MAR 2015, DOI: 10.1111/ijfs.12777

  10. A survey of the behavior of the hydroxybisphosphonic function in crystallized acids, metallic salts, and some related compounds

    Heteroatom Chemistry

    Volume 12, Issue 2, 2001, Pages: 73–89, J.-P. Silvestre, Nguyen Quy Dao and Y. Leroux

    Article first published online : 30 MAY 2001, DOI: 10.1002/hc.4

  11. Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 605–611, Marina Soazo, Leonardo M. Pérez, Amelia C. Rubiolo and Roxana A. Verdini

    Article first published online : 15 SEP 2014, DOI: 10.1111/ijfs.12667

  12. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Article first published online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  13. Preventing constipation: a review of the laxative potential of food ingredients

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 445–467, Pierre Gélinas

    Article first published online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  14. Functional components of grape pomace: their composition, biological properties and potential applications

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 221–237, Jianmei Yu and Mohamed Ahmedna

    Article first published online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  15. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1283–1302, Alexandros Ch. Stratakos and Anastasios Koidis

    Article first published online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  16. Buckling analysis of thin-walled steel structures using generalized beam theory (GBT): state-of-the-art report

    Steel Construction

    Volume 6, Issue 2, May 2013, Pages: 117–131, Dinar Camotim and Cilmar Basaglia

    Article first published online : 14 MAY 2013, DOI: 10.1002/stco.201310021

  17. Bacterial Cellulose-Based Nanocomposites: Roadmap for Innovative Materials

    Nanocellulose Polymer Nanocomposites: Fundamentals and Applications

    Ana R. P. Figueiredo, Carla Vilela, Carlos Pascoal Neto, Armando J. D. Silvestre, Carmen S. R. Freire, Pages: 17–64, 2014

    Published Online : 14 NOV 2014, DOI: 10.1002/9781118872246.ch2

  18. Effects of reaction parameters on generation of volatile compounds from the Maillard reaction between L-ascorbic acid and glycine

    International Journal of Food Science & Technology

    Ya Li, Yan Yang and Ai-Nong Yu

    Article first published online : 30 MAR 2016, DOI: 10.1111/ijfs.13106

  19. Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1120–1129, Phantipha Chareonthaikij, Tanat Uan-On and Witoon Prinyawiwatkul

    Article first published online : 19 FEB 2016, DOI: 10.1111/ijfs.13072

  20. Interaction between lactic acid bacteria and food-borne pathogens on putrescine production in ornithine-enriched broth

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 394–404, Esmeray Kuley, Esra Balikci, İlyas Özogul and Derya Cengiz

    Article first published online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03201.x