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Synthesis of ethyl cinnamate catalyzed by lipase B from Candida antarctica
(6th Central European Congress on Food, CEFood 2012, 2012)
Cinnamic acid and its esters are widespread throughout plant kingdom and therefore, they are common components of our daily diet. Ethyl cinnamate has been approved by FDA for direct addition to food for human consumption. ...
Effect of fermentation by Streptomyces sp. on antioxidant properties of spent coffee extracts
(6th Central European Congress on Food, CEFood 2012, 2012)
During espresso coffee preparation large amounts of spent coffee residues are produced and discarded daily as a part of the communal waste. However, there is a great potential in recycling this type of waste for extraction ...
Effect of soya milk on antioxidant activity changes in chocolate
(6th Central European Congress on Food, CEFood 2012, 2012)
Properties of chocolate depend on raw chocolate composition, manufacturing process and properly guided phase of precrystallization. In this paper chocolate was produced in a nonconventional way, in the ball mill. Milk ...
Antioxidant activity and functional properties of peptides derived from egg white proteins by two-step enzymatic hydrolysis
(Skopje, Macedonia : Consulting and training center - KEY, 2014)
The objective of this study was to investigate the effect of ultrasound pretreatment on two-step enzymatic hydrolysis of egg white proteins (EWPs) using commercial food-grade proteases as well as evaluating some functional ...
ENHANCEMENT OF THE BIOACTIVE AND NUTRITIONAL PROPERTIES OF SOY PROTEIN CONCENTRATE THROUGH THE USE OF ENZYME TECHNOLOGY
(Belgrade : University, Faculty of Technology and Metallurgy, 2023)
Soybean, a protein-rich leguminous oilseed, is often unacceptable due to its taste,
appearance, and smell. Enzymatic technologies offer an alternative to conventional chemical
procedures for protein modification, allowing ...
Biochemical and funcional properties of egg white hydrolysates produced by different proteases
(Belgrade : Serbian Chemical Society, 2013)
Enzymatic hydrolysis of egg white proteins (EWPs) has shown a great potential to improve their functional properties such as increased solubility, stability, and digestibility while still retaining their nutrition value. ...