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food science & technology (8) 8
analysis (3) 3
extraction (3) 3
functional-properties (3) 3
hydrolysis (3) 3
protein hydrolysates (3) 3
proteins (3) 3
antioxidant (2) 2
antioxidants (2) 2
bran (2) 2
chemistry, applied (2) 2
concentrate (2) 2
enzymes (2) 2
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gluten-free diet (2) 2
hydrolysate (2) 2
identification (2) 2
improvement (2) 2
isolate (2) 2
kleie (2) 2
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methods (2) 2
nutrient (2) 2
purification (2) 2
quality (2) 2
rice bran (2) 2
rice bran protein (2) 2
starch (2) 2
ace (1) 1
albumin (1) 1
anreicherung (1) 1
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antioxidant activities (1) 1
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aqueous two-phase system (1) 1
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biochemistry & molecular biology (1) 1
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body:anatomy (1) 1
bran protein (1) 1
bread (1) 1
cake (1) 1
chemical fractionation (1) 1
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egg albumin (1) 1
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enzymatic-hydrolysis (1) 1
extracellular polysaccharides (1) 1
fish viscera (1) 1
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Journal of Cereal Science, ISSN 0733-5210, 07/2016, Volume 70, pp. 146 - 154
Microwave-assisted extraction (MAE) was applied for extracting rice bran protein with a response surface methodology (RSM). The optimal condition was 1000 W of... 
Rice bran protein | Microwave-assisted extraction | Response surface methodology | Antioxidant | In vitro digestibility | In vitro digestibility | ANTIOXIDANT ACTIVITY | FOOD SCIENCE & TECHNOLOGY | ENZYMATIC-HYDROLYSIS | ISOLATE | FUNCTIONAL-PROPERTIES | Hydrolysis | Enzymes | Biological products | Protein hydrolysates | Antioxidants
Journal Article
LWT, ISSN 0023-6438, 07/2017, Volume 80, pp. 378 - 385
Manufacturers have long complained about gluten-free pasta for its apparent low cooking properties and reduced nutritional value. Proteins are not only... 
Gluten-free pasta | Cooking properties | Protein enrichment | Rice bran | QUALITY | INNOVATIVE METHODS EVALUATION | FOOD SCIENCE & TECHNOLOGY | EGG-ALBUMIN | ISOLATE | FUNCTIONAL-PROPERTIES | BRAN PROTEIN | COOKING BEHAVIOR | STARCH | IMPROVEMENT | FREE BREAD PROPERTIES | Gluten-free diet | Milk proteins | Pasta products | Gluten | Analysis
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 11/2016, Volume 72, pp. 38 - 45
Gluten-free (GF) based products have been studying for several years especially for quality improvement by enriching with proteins. A common protein source is... 
Gluten-free bread | Egg albumin | Rheology | Rice bran protein concentrate | RHEOLOGICAL PROPERTIES | QUALITY | TRANSGLUTAMINASE | FOOD SCIENCE & TECHNOLOGY | BATTERS | PHYSICOCHEMICAL PROPERTIES | EXTRACTION | STARCH | IMPROVEMENT | FLOUR | DOUGH RHEOLOGY | Gluten-free diet | Albumin | Comparative analysis | Gluten | Eggs | Bread | Porosity
Journal Article
Journal of Food Biochemistry, ISSN 0145-8884, 04/2017, Volume 41, Issue 2, p. n/a
Rice bran was used for isolating protein through ultrasonic‐assisted extraction. The protein was converted into protein hydrolysates (PH) with three commercial... 
ACE | BIOCHEMISTRY & MOLECULAR BIOLOGY | FOOD SCIENCE & TECHNOLOGY | INHIBITORY-ACTIVITY | OPTIMIZATION | HYDROLYSATE | ANTIOXIDATIVE ACTIVITY | FUNCTIONAL-PROPERTIES | Proteins | Hydrolysis | Protein hydrolysates | Analysis | Methods
Journal Article
Food Bioscience, ISSN 2212-4292, 09/2016, Volume 15, pp. 64 - 71
A comparative study of pressed-cake made from tea and sacha inchi seeds was performed. Sacha inchi seeds contained the largest amount of protein (62.07%) and... 
Sacha inchi | Nutrient | Oilseed | Pressed cake | Antioxidant | Tea seed | SOLUBILIZATION | PLUKENETIA-VOLUBILIS L | OMEGA-3-FATTY-ACIDS | FOOD SCIENCE & TECHNOLOGY | ANTIOXIDANT CAPACITY | EXTRACTION | OIL | DEVELOPMENTAL-STAGES | POLYSACCHARIDES | ELECTROPHORETIC CHARACTERIZATION | PROTEINS | Nutritional aspects | Methods | Cake | Food | Testing
Journal Article
Cereal Chemistry, ISSN 0009-0352, 03/2020, Volume 97, Issue 2, pp. 316 - 325
Background and objective Rice bran protein concentrate was prepared and hydrolyzed by using pepsin–pancreatin. The obtained result was further filtered through... 
Antioxidant peptides | rice bran protein | protein hydrolysate | simulated gastrointestinal digestion | FOOD SCIENCE & TECHNOLOGY | PURIFICATION | FRAP | CHEMISTRY, APPLIED | IDENTIFICATION
Journal Article
Food Bioscience, ISSN 2212-4292, 2014, Volume 6, pp. 9 - 16
This work aimed to characterize acid and alkaline proteases extracted from farmed giant catfish (Pangasianodon gigas) viscera by using the aqueous two-phase... 
Giant catfish | Fish viscera | Hydrolysate | Proteases | Aqueous two-phase system | FOOD SCIENCE & TECHNOLOGY
Journal Article
Journal of Food Biochemistry, ISSN 0145-8884, 04/2017, Volume 41, Issue 2, p. e12314
Journal Article
Food Bioscience, ISSN 2212-4292, 06/2020, Volume 35, p. 100564
Many microorganisms are able to synthesize polysaccharides and then secrete them into the external environment; these compounds are known as exopolysaccharides... 
MAPK pathway | Extracellular polysaccharides | Immunomodulation | Biological activity | Biomolecular modification | NF-кB pathway
Journal Article
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