https://scholars.lib.ntu.edu.tw/handle/123456789/629625
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Wu, Yi-Hsieng Samuel | en_US |
dc.contributor.author | YI-CHEN CHEN | en_US |
dc.date.accessioned | 2023-03-24T08:30:35Z | - |
dc.date.available | 2023-03-24T08:30:35Z | - |
dc.date.issued | 2022 | - |
dc.identifier.issn | 1021-9498 | - |
dc.identifier.uri | https://scholars.lib.ntu.edu.tw/handle/123456789/629625 | - |
dc.identifier.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85139975323&doi=10.38212%2f2224-6614.3408&partnerID=40&md5=9bf308a6fbbd66c277e1b883355ea03e | - |
dc.description.abstract | It was reported that protein hydrolysates or derived peptides have more functionalities than their parent protein. Most functional protein hydrolysates or peptides are identified from various food products, including plant, fish, and landanimal protein sources. Within a few decades, the application of food protein-origin functional hydrolysates or peptides could be divided into two main categories according to their applied intentions: 1) preservatives and bioactive packing materials; 2) nutraceutical ingredients. According to the literature, the applications of food protein-origin functional hydrolysates or peptides on food preservative and nutraceutical ingredients have attracted much attention. However, the approach method should be changed. Multi-activities, compound formulation, comprehensive evaluation, and the added value of by-products are possible strategies. Although there have been great results and findings in the functionalities of food protein-origin bioactive hydrolysates or peptides, there is still a big gap between the lab-scale results and practical applications. Via this narrative review on the current research, scientists, the food/health industry, and government authorities should cooperate to dig into the new material sources and the possible practical application. | en_US |
dc.publisher | DIGITAL COMMONS BEPRESS | en_US |
dc.relation.ispartof | JOURNAL OF FOOD AND DRUG ANALYSIS | en_US |
dc.subject | Bioactive packing materials; Nutraceuticals; Peptides; Preservatives; Protein hydrolysates; EGG-WHITE PROTEIN; OXIDATIVE STABILITY; EDIBLE FILMS; ANTIMICROBIAL PEPTIDES; ANTIOXIDANT PEPTIDES; ENZYMATIC-HYDROLYSIS; LIPID OXIDATION; MILK-PROTEINS; IN-VITRO; CHICKEN | en_US |
dc.title | Trends and applications of food protein-origin hydrolysates and bioactive peptides | en_US |
dc.type | review | en_US |
dc.identifier.doi | 10.38212/2224-6614.3408 | - |
dc.identifier.scopus | 2-s2.0-85139975323 | - |
dc.identifier.isi | WOS:000814236500002 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/85139975323 | - |
dc.relation.pages | 172 | en_US |
dc.relation.journalvolume | 30 | en_US |
dc.relation.journalissue | 2 | en_US |
dc.relation.pageend | 184 | en_US |
item.fulltext | no fulltext | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.grantfulltext | none | - |
item.openairetype | review | - |
crisitem.author.dept | Animal Science and Technology | - |
crisitem.author.dept | Master Program in Global Agriculture Technology and Genomic Science (Global ATGS) | - |
crisitem.author.orcid | 0000-0002-4616-2115 | - |
crisitem.author.parentorg | College of Bioresources and Agriculture | - |
crisitem.author.parentorg | International College | - |
顯示於: | 動物科學技術學系 |
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