Fish sauce is a fermented product which is used in south Asian countries. In the present study, Caspian Kilka was used to produce the sauce, using either cooked or raw fish subjected to four different treatments: 1) traditional method, where fish and salt were used; 2) an enzymatic method, where fish, salt and proteolytic enzymes, including Protamex and Flavourzyme (Novo Nordisc Co., Bagsvaerd,...

BACKGROUND Too many different protein and enzyme purification techniques have been reported, especially, chromatographic techniques. Apart from low recovery, these multi-step methods are complicated, time consuming, high operating cost. So, alternative beneficially methods are still required. Since, the outstanding advantages of aqueous two phase system (ATPS) such as simple, low cost, high rec...

Fish sauce is a fermented product which is used in south Asian countries. In the present study, Caspian Kilka was used to produce the sauce, using either cooked or raw fish subjected to four different treatments: 1) traditional method, where fish and salt were used; 2) an enzymatic method, where fish, salt and proteolytic enzymes, including Protamex and Flavourzyme (Novo Nordisc Co., Bagsvaerd,...

Peptides and protein hydrolysates are promising alternatives to substitute chemical additives as functional food ingredients. In this study, we present a novel workflow for producing potato hydrolysate with improved emulsifying foaming properties using quantitative proteomics bioinformatic prediction facilitate targeted hydrolysis design. Based on previous studies, selected 15 potent emulsifier...

Sea cucumber is rich in protein that can be used to prepare a potential derived bioactive peptide for antioxidant and protective effect against UV-B induced skin cell damage. This study aimed optimize preparation of sea hydrolysate with both activities using three commercial enzymes response surface methodology (RSM) face-centered central composite design (face- centered CCD). Hydrolysis time c...

Full: HTML / PDF (83K) Select Citation Dietary Sources and Antioxidant Effects of Ergothioneine Janine Ey, Edgar Schömig, and Dirk Taubert pp 6466 6474; (Article) DOI: 10.1021/jf071328f Abstract Full: HTML / PDF (431K) Select Citation Contribution of Tomato Phenolics to Antioxidation and Down-regulation of Blood Lipids You-Cheng Shen, Su-Lin Chen, and Chin-Kun Wang pp 6475 6481; (Article) DOI: ...