Purification and identification of novel ACE inhibitory and ACE2 upregulating peptides from spent hen muscle proteins.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128867
Abstract: The study explored the use of spent hen, a major egg industry byproduct, as the starting material for preparing antihypertensive peptides. While previous studies were focused mainly on ACE inhibitory (ACEi) peptides, this work also… read more here.
Keywords: spent hen; ace2 upregulating; hen muscle; ace inhibitory ... See more keywords
Conventional use and sustainable valorization of spent egg-laying hens as functional foods and biomaterials: A review
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DOI: 10.1186/s40643-022-00529-z
Abstract: Spent hen are egg-laying hens reaching the end of their laying cycles; billions of spent hens are produced globally each year. Differences in people’s attitudes towards spent hen as foods lead to their different fates… read more here.
Keywords: food; laying hens; hen; egg laying ... See more keywords
Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts
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DOI: 10.3390/foods11213430
Abstract: Spent broiler hen meat is sold at a lower price, owing to its poor texture and lower acceptability, in comparison with broiler meat. The tenderization of spent hen meat using kiwi and pineapple extracts will… read more here.
Keywords: pineapple extracts; meat patties; hen meat; spent hen ... See more keywords