Bioactive Peptides from Indonesian High-Protein Fermented Foods: A Promising Source of Functional Compounds

QR Code (код быстрого отклика)

Bioactive Peptides from Indonesian High-Protein Fermented Foods: A Promising Source of Functional Compounds

Bioactive peptides (BPs) are short protein fragments with significant physiological functions, including antioxidant, antihypertensive, antimicrobial, and antidiabetic activities. These compounds are commonly released during fermentation, making high-protein fermented foods (HPFF) a promising source...

Полное описание

Сохранить в:

Библиографические подробности
Главные авторы:	Nguyễn, Thị Thanh Tịnh, Muhammad Alfid Kurnianto, Salma Shafrina Aulia, Siska Septiana, Fathma Syahbanu, Hadi Munarko, Ekowati Chasanah, Dina Mustika Rini
Формат:	Journal article
Язык:	English
Опубликовано:	2025
Предметы:	bioactive peptides, fermented fish, fermented food, high-protein food, bioactivity
Online-ссылка:	https://scholar.dlu.edu.vn/handle/123456789/5779
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

Схожие документы

A novel route to highly porous bioactive silica gels /

Biotechnology of bioactive compounds : sources and applications
Опубликовано: (2015)

Supercritical fluid extraction of nutraceuticals and bioactive compounds
по: Martinez, Jose L.
Опубликовано: (2008)

Production of biomass and bioactive compounds using bioreactor technology
Опубликовано: (2014)

Production of biomass and bioactive compounds using bioreactor technology
Опубликовано: (2014)

Microbiology and technology of fermented foods
по: Hutkins, Robert W.
Опубликовано: (2006)

Microbiology of food fermentations
по: Pederson, Carl S.
Опубликовано: (1979)

Synthesis and bioactivity evaluation of 2-aza-anthraquinones /
по: Nguyen Van Tuyen.

Medicinal chemistry of bioactive natural products
Опубликовано: (2006)

Industrialization of indigenous fermented foods
Опубликовано: (2004)

The Health Beneï¬cial Properties of Rhodomyrtus tomentosa as Potential Functional Food
по: Vo, Thanh Sang

Pharmaceutical Properties of Marine Polyphenols: An Overview
по: Vo, Thanh Sang

Sơ bộ đánh giá hoạt tính sinh học từ một số loài san hô ở miền Bắc Việt Nam /
по: Trần Thị Như Hằng.

Bài giảng vi sinh thực phẩm
по: Hồ, Quang Trí
Опубликовано: (2000)

Công nghệ lên men ứng dụng trong công nghệ thực phẩm
по: Bùi, Ái
Опубликовано: (2005)

Bài giảng kỹ thuật chế biến sản phẩm rau muối chua
по: Lê, Mỹ Hồng
Опубликовано: (2000)

Collagenolytic serine-carboxyl proteinase from alicyclobacillus sendaiensis strain NTAP-1 : Purification, characterization, gene cloning, heterologous expression /

Ảnh hưởng của việc bổ sung mật đường lên chất lượng của bắp ủ chua :
по: Hồ, Thanh Thâm
Опубликовано: (2015)

Phytochemicals in human health protection, nutrition, and plant defense
Опубликовано: (1999)

Bacterial community structure and location in stilton cheese /
по: Ercolini, Danilo.

Applications of biotechnology to traditional fermented foods :
Опубликовано: (1992)

Chemistry and biology of salicylihalamide a and related compounds /
по: Yet, Larry.

Khảo sát và xây dựng quy trình chế biến mắm chua xương mềm từ cá sặc (Trichogaster trichopterus & Trichogaster microlepis) :
по: Lương, Uyên Uyên
Опубликовано: (2010)

The changes of ethylene gas accumulation, antioxidant system activity, and secondary metabolite synthesis during in vitro adventitious root formation of Phyllanthus amarus
по: Nguyen, Thi Nhu Mai, et al.
Опубликовано: (2025)

Tồn trữ và sử dụng nấm mốc, nấm men thuần trong lên men rượu từ gạo và nếp :
по: Đoàn, Thị Minh Nguyệt
Опубликовано: (2008)

Lactic acid fermentation of fruits and vegetables
Опубликовано: (2017)

Fermentation processes engineering in the food industry
по: Bamforth, Charles W.
Опубликовано: (2013)

The synthesis of luminescent adenosine triphosphate passivated cadmium sulfide nanoparticles /
по: Green, Mark.

Ảnh hưởng của cơ chất và phương thức lên men đến hiệu quả sinh Pectin Methylesterase từ Aspergillus Niger :
по: Võ, Thị Kiên Hảo
Опубликовано: (2010)

FAO agricultural services bulletin; N.138
по: Norman F Haard
Опубликовано: (1999)

FAO agricultural services bulletin N142
по: S S Deshpande
Опубликовано: (2000)

Công nghệ vi sinh
по: Nguyễn, Đức Lượng
Опубликовано: (2003)

Công nghệ lên men ứng dụng trong công nghệ thực phẩm
по: Bùi, Ái
Опубликовано: (2003)

FAO agricultural services bulletin N134
по: Mike Battcock
Опубликовано: (1998)

Batch fermentation :
по: Cinar, Ali
Опубликовано: (2003)

Công nghệ vi sinh :
по: Nguyễn, Đức Lượng
Опубликовано: (2006)

Handbook of fermented functional foods
Опубликовано: (2003)

Extracting bioactive compounds :
Опубликовано: (2009)

Khảo sát khả năng sinh tổng hợp ergothioneine từ Aspergillus oryzae :
по: Phan, Thu Ba
Опубликовано: (2020)

Đánh giá đặc tính kháng protease và kháng nhiệt của một số giống lúa đồng bằng sông Cửu Long trong chế biến malt và bia :
по: Phan, Việt Thắng
Опубликовано: (2020)