The growing demand for sustainable protein ingredients has intensified interest in legumes as strategic raw materials for plant-based food applications. Legume proteins, mainly composed of globulins, albumins, vicilins, and legumins, exhibit relevant nutritional and techno-functional properties, including solubility, e...
Mariana Morais Soares Costa, G. V. Gautério, A. Lemes et al.· Processes· 0 citations
Food waste valorization has emerged as an important strategy to recover high‐value biomolecules from underutilized agro‐industrial waste. Among them, actinidin, the major protease of
Actinidia deliciosa
, has attracted considerable interest due to its broad proteolytic activity and potential applications in food pr...
Carolina M. Saúde, C. Polesca, A. Tavares et al.· Chemistry–Methods· 0 citations
Food spoilage and foodborne microorganisms remain major challenges for food safety and preservation, stimulating the search for alternative antimicrobial agents compatible with minimally processed and clean-label products. In this study, six short synthetic peptides containing arginine, or both lysine and arginine resi...
Marselle M. N. Silva, Aline F. Miller Gavin Humphreys, M. A. Z. Coelho et al.· Microorganisms· 0 citations
We use cookies to run the site and, with your consent, for analytics and to show ads.
See our Cookie Policy.
