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There are 17124 results for: content related to: Enzymatic hydrolysis of hard-to-cook bean ( Phaseolus vulgaris L.) protein concentrates and its effects on biological and functional properties

  1. Comparison of physicochemical properties of beef potentiators prepared by synergistic fermentation and traditional method

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1932–1939, Xianli Gao, Shuang Yan, Bao Yang, Jian Lu and Zhao Jin

    Article first published online : 22 MAY 2013, DOI: 10.1111/ijfs.12173

  2. Effect of ultrafiltered fractions from casein on lactic acid biosynthesis and enzyme activity in yoghurt starter cultures

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1474–1482, Qingli Zhang, Mindy M. Brashears, Zhimin Yu, Jiaoyan Ren, Yinjuan Li and Mouming Zhao

    Article first published online : 14 MAR 2013, DOI: 10.1111/ijfs.12115

  3. Comparison of physicochemical properties, antioxidant and metal-chelating activities of protein hydrolysates from Phaseolus lunatus and hard-to-cook Phaseolus vulgaris

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1859–1868, Beatriz Guzmán-Méndez, Maria Eugenia Jaramillo-Flores, Luis Chel-Guerrero and David Betancur-Ancona

    Article first published online : 22 FEB 2014, DOI: 10.1111/ijfs.12495

  4. Effects of microwave and ultrasound pretreatments on enzymolysis of milk protein concentrate with different enzymes

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2250–2257, Hankie Uluko, Shuwen Zhang, Lu Liu, Jianhang Chen, Yanjun Sun, Yanling Su, Hongjuan Li, Wenming Cui and Jiaping Lv

    Article first published online : 10 AUG 2013, DOI: 10.1111/ijfs.12211

  5. Antioxidant and nitric oxide inhibitory activities of tilapia (Oreochromis niloticus) protein hydrolysate: effect of ultrasonic pretreatment and ultrasonic-assisted enzymatic hydrolysis

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1932–1938, Sureeporn Kangsanant, Michael Murkovic and Chakree Thongraung

    Article first published online : 17 APR 2014, DOI: 10.1111/ijfs.12551

  6. Antioxidant activities and functional properties of soy protein isolate hydrolysates obtained using microbial proteases

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 317–328, Ruann J. S. de Castro and Hélia H. Sato

    Article first published online : 30 JUL 2013, DOI: 10.1111/ijfs.12285

  7. Biochemical properties and antioxidant activity of myofibrillar protein hydrolysates obtained from patin (Pangasius sutchi)

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2014–2022, Leila Najafian, Mahtab Jafarzade, Mamot Said and Abdul S. Babji

    Article first published online : 13 AUG 2013, DOI: 10.1111/ijfs.12162

  8. Rheological properties and gel strength of Phaseolus lunatus protein/carboxymethylated flamboyant gum systems

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1513–1521, Luis Jorge Corzo-Rios, Javier Solorza-Feria, David Betancur-Ancona and Luis Chel-Guerrero

    Article first published online : 13 DEC 2013, DOI: 10.1111/ijfs.12448

  9. Preparation and functional characterisation of fish skin gelatin and comparison with commercial gelatin

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 1093–1102, Saroat Rawdkuen, Natthawut Thitipramote and Soottawat Benjakul

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12067

  10. Hydrolysis degree, peptide profile and phenylalanine removal from whey protein concentrate hydrolysates obtained by various proteases

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 588–595, Marialice P. C. Silvestre, Maitê C. da Silva, Mariana W. S. de Souza, Viviane D. M. Silva, Marcos J. B. de Aguiar and Mauro R. Silva

    Article first published online : 23 NOV 2012, DOI: 10.1111/ijfs.12003

  11. Influence of sonication and high hydrostatic pressure on the quality of carrot juice

    International Journal of Food Science & Technology

    Saqib Jabbar, Muhammad Abid, Bing Hu, Malik Muhammad Hashim, Muhammad Saeeduddin, Shicheng Lei, Tao Wu and Xiaoxiong Zeng

    Article first published online : 2 JUN 2014, DOI: 10.1111/ijfs.12567

  12. Functional properties and antioxidative activity of protein hydrolysates from toothed ponyfish muscle treated with viscera extract from hybrid catfish

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1483–1489, Sappasith Klomklao, Soottawat Benjakul and Hideki Kishimura

    Article first published online : 14 MAR 2013, DOI: 10.1111/ijfs.12116

  13. Spray drying of ACE-inhibitory enzyme-modified white cheese

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2276–2282, Fatemeh Amighi, Zahra Emam-Djomeh and Ashkan Madadlou

    Article first published online : 11 JUN 2013, DOI: 10.1111/ijfs.12214

  14. 3-Hydroxypyridinone-l-phenylalanine conjugates with antimicrobial and tyrosinase inhibitory activities as potential shrimp preservatives

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 797–803, Li-Li Xu, Pan-Pan Hu, Xiao-Le Kong, Robert C. Hider, Tao Zhou and Zhi-Yuan Dai

    Article first published online : 10 OCT 2013, DOI: 10.1111/ijfs.12367

  15. Effect of solution pH and activated carbon dosage on the decolourization ability, nitrogen components and antioxidant activity of peanut meal hydrolysate

    International Journal of Food Science & Technology

    Chuqiao Xiao, Lin Zheng, Guowan Su and Mouming Zhao

    Article first published online : 30 JUN 2014, DOI: 10.1111/ijfs.12587

  16. Physico-chemical and antioxidant properties of extrudates developed from honey and barley

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1750–1761, Kshitiz Kumar, Navdeep Jindal, Savita Sharma and Vikas Nanda

    Article first published online : 13 MAY 2013, DOI: 10.1111/ijfs.12147

  17. Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French–Vietnamese programmes on fermented food

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1115–1126, Cao-Hoang Lan, Chu-Ky Son, Ho Phu Ha, Husson Florence, Le Thanh Binh, Le-Thanh Mai, Nguyen Thi Hoai Tram, Tran Thi Minh Khanh, Tu Viet Phu, Valentin Dominique and Waché Yves

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12064

  18. The effect of hydrogen peroxide bleaching of canola meal on product colour, dry matter and protein extractability and molecular weight profile

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 1071–1085, Ihsane El-Kadiri, Mohamed Khelifi and Mohammed Aider

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12065

  19. Membrane-disruptive property of a novel antimicrobial peptide from anchovy (Engraulis japonicus) hydrolysate

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 969–975, Wenting Tang, Hui Zhang, Li Wang and Haifeng Qian

    Article first published online : 5 NOV 2013, DOI: 10.1111/ijfs.12389

  20. Sugar replacement in sweetened bakery goods

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1963–1976, Susanne Struck, Doris Jaros, Charles S. Brennan and Harald Rohm

    Article first published online : 1 AUG 2014, DOI: 10.1111/ijfs.12617