Analysis of bioactive compounds of hen egg components at the first half of incubation.

A comparative analysis of mass-volume characteristics of structural and morphological components of hen eggs before incubation and on the fifth (HH25-HH27) and 10th (HH36) days of incubation was carried out. During incubation, egg weight decreased by 9.25% (10 days), mainly due to a decrease in albumen weight (35.

Chitosan and its derivatives regulate lactic acid synthesis during milk fermentation.

Introduction: The influence of chitosan's physicochemical characteristics on the functionality of lactic acid bacteria and the production of lactic acid remains very obscure and contradictory to date. While some studies have shown a stimulatory effect of oligochitosans on the growth of Lactobacillus spp, other studies declare a bactericidal effect of chitosan. The lack and contradiction of knowledge prompted us to study the effect of chitosan on the growth and productivity of in the presence of chitosan and its derivatives.

Influence of Complexation with β- and γ-Cyclodextrin on Bioactivity of Whey and Colostrum Peptides.

Dairy protein hydrolysates possess a broad spectrum of bioactivity and hypoallergenic properties, as well as pronounced bitter taste. The bitterness is reduced by complexing the proteolysis products with cyclodextrins (CDs), and it is also important to study the bioactivity of the peptides in inclusion complexes. Hydrolysates of whey and colostrum proteins with extensive hydrolysis degree and their complexes with β/γ-CD were obtained in the present study, and comprehensive comparative analysis of the experimental samples was performed.

Phytochemical Characterization, Antioxidant Activity, and Cytotoxicity of Methanolic Leaf Extract of (Green Type) (Thunb.) Jacq.

genus has been extensively studied due to its diverse biological activities. We evaluated the methanolic extract of leaves of (Green type) (Thunb.) Jacques, the species that is less studied compared to .

Effects of Various Drying Methods on Some Physico-Chemical Properties and the Antioxidant Profile and ACE Inhibition Activity of Oyster Mushrooms ().

In food biotechnology, is of great interest as a source of natural antioxidants and angiotensin-converting enzyme (ACE) inhibitors. However, research in this area has not yet been completed. The effect of various drying methods on the structural properties and the rehydration capacity of mushrooms was investigated in this paper.