|
Category:special dietary and nutritional additives
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Assay: | 95.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
Organoleptic Properties:
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
| ADM |
| TVP CHUNK 12, UNCOLORED
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP CHUNK 5 UNCOLORED, ACH
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP CORN BEEF 250 FLK
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP F-410 CHUNK 10
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP F-424 MINCED 240
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP F250 CARAMEL COLORED
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP F250, CARAMEL COLORED, FORTIFIED
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP F250, UNCOLORED, FORTIFIED
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein |
| ADM |
| TVP GRANULE 8 CARAMEL COLORED
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP Ground Stew 16
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP MINCED 180 CARAMEL COLORED
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP MINCED 180 UNCOLORED
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein |
| ADM |
| TVP MINCED 180, CARAMEL COLORED, FORTIFIED
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP MINCED 180, UNCOLORED, FORTIFIED
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP MINCED 240 CARAMEL COLORED
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP MINCED 240 UNCOLORED, ACH
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP MINCED 240, CARAMEL COLORED, FORTIFIED
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP MINCED 240, UNCOLORED, FORTIFIED, ACH
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP MINCED 240, UNCOLORED
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP MINCED 300
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP MINCED 500 CARAMEL COLORED
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein |
| ADM |
| TVP MINCED 500 UNCOLORED, ACH
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein |
| ADM |
| TVP MINCED 60 UNCOLORED
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP MINCED 60, CARAMEL COLORED, FORTIFIED
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP STRIP 5 CARAMEL COLORED
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP U-105 STRIP 5
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP U-109 STRIP 10
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP U-171 SL F FITZ
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein |
| ADM |
| TVP U-203 CH 3 FORT.
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP U-203 CHUNK 3
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP U-219 M 180 FORT
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP U-250 MINCED 500
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP U-708 MEA M 500
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP UNCOL F-500
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| TVP-U-173 UNCOLORED FLAKE
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| ADM |
| U 274 FLK LT CAR
Flavor: characteristic TVP® textured vegetable protein is used for ground meat in beef patties, sausage, vegetarian foods, meatloaf mix, etc. Characteristics: Variety of textures, sizes, colors. This product meets USDA-FNS requirements for Alternate Protein Products (APP) for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program when hydrated to 18% protein. |
| Astral Extracts |
| Hydrolized Vegetable Protein
|
| Croda |
| Hydrosolanum™ PE
Odor: bland Use: An excellent moisture regulator for hair that works from within the fibre, providing deep down moisturisation to reduce hair fibre brittleness and formation of split ends. Also effective in skin care applications where it significantly increases moisturisation of the stratum corneum, whilst increasing skin extensibility. |
| Foodchem International |
| Hydrolyzed Vegetable Protein
|
| Kerry |
| Hyprol™ Plant Proteins
Flavor: characteristic HyprolTM Plant Proteins are a range of customisable, enzymatically hydrolysed proteins. They are produced using specific temperatures and processing parameters in combination with proprietary Kerry enzymes. Hyprol Plant Proteins are carefully designed and selected to suit customer requirements according to the nutritional and functional characteristics desired. |
| Savoury Systems International |
| Chicken Type Flavor (HVP) #0299
Flavor: strong oven-roasted chicken Strong Oven-Roasted Chicken flavor recommended for enhancement, soups, dips, and prepared meals. Uses a combination of Soy and Corn Proteins. |
| Savoury Systems International |
| HVP Dark #0142
Flavor: very meaty A dark HVP suited to rich soups and other hearty food products. Very meaty. Extremely versatile and suited to numerous applications. |
| Savoury Systems International |
| HVP Light #0100
Flavor: meat-like poultry notes One of our most popular HVPs, #0100 can be used as a core building block for the flavor profiles of many food products. Light in color, with meat-like poultry notes. |
| Savoury Systems International |
| HVP Wheat #0121
Flavor: meaty, slight roasted overtones, strong Umami feel. A very meaty HVP that is oven dried. Wheat base makes it a natural choice for products designed for soy-allergic consumers. Slight roasted overtones, strong Umami feel. |
| Savoury Systems International |
| HVPs (hydrolyzed vegetable proteins)
Flavor: taste HVPs (hydrolyzed vegetable proteins) are a cost-effective way to enhance the flavor profile of food products when sodium level is not a consideration. Common applications include soups, sauces, and ready-cooked meals as well as snacks and condiments.
Savoury Systems offers a range of HVPs, including a gluten-free, corn-based formulation. All of our HVPs are vegetarian, and several are Kosher and/or Halal. |
| Savoury Systems International |
| Roast Beef Type Flavor (RFB) #0652
Flavor: well-rounded, more complex beef A well-rounded, more complex Beef flavor blend that delivers excellent mouthfeel. Uses a blend of Soy and Corn proteins, as well as Yeast Extract. |
| Savoury Systems International |
| Roast Chicken Type Flavor #0600
Flavor: well-rounded, more complex chicken A well-rounded, more complex Chicken flavor blend, recommended for enhancing flavor in dips, soups, and entrees. |
| Savoury Systems International |
| Robust Dark Soy HVP #0120
Flavor: robust beefy A popular ingredient for brown sauces and other food products, #0120 adds a robust beefy flavor and color to food products. Hints of soy sauce. |
| Sinofi Food Ingredients |
| Hydrolyzed Vegetable Protein (HVP)
Flavor: characteristic Hydrolyzed Vegetable Protein (Vegetable Protein Hydrolysate) is a yellow to brown powder with a natural flavor. Hydrolyzed Vegetable Protein powder is made from vegetable protein derived by acid, enzyme or other method of hydrolysis. Sinofi is a reliable Hydrolyzed Vegetable Protein manufacturer and supplier in China. We can supply high quality Hydrolyzed Vegetable Protein powder for sale at a competitive price. |
| Symrise |
| Hydromoist L
Odor: characteristic Use: Hydromoist L is a plant based peptide solution made by enzymatic hydrolysis of lupine proteins. It is a very efficient skin/hair conditioner/film former. |
| TRI-K Industries |
| Vege Tein NPNF®
Odor: characteristic Use: Naturally derived, hydrolyzed vegetable protein that can be used as a conditioning and moisturizing ingredient for both skin & hair. |
Safety Information:
| |
| Hazards identification |
| |
| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
| |
| Pictogram | |
| |
| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
|
Not determined
|
| Dermal Toxicity: |
|
Not determined
|
| Inhalation Toxicity: |
|
Not determined
|
Safety in Use Information:
| Category: | | special dietary and nutritional additives |
| Recommendation for protein hydrolyzates from vegetable usage levels up to: | | | not for fragrance use.
|
| |
| Recommendation for protein hydrolyzates from vegetable flavor usage levels up to: |
| | not for flavor use.
|
Safety References:
European Food Safety Authority (EFSA) reference(s):
|
Conclusion on the peer review of the pesticide risk assessment of the active substance hydrolysed proteins
View page or View pdf
|
Explanatory note to the scientific and technical guidance for the preparation and presentation of an application for authorisation of an infant and/or follow-on formula manufactured from protein hydrolysates (with a view to amend Regulation (EU) 2016/127)
View page or View pdf
|
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| National Institute of Allergy and Infectious Diseases:Data |
| Chemidplus:0100209458 |
References:
Other Information:
| FDA Substances Added to Food (formerly EAFUS): | View |
| FooDB: | FDB010155 |
| FDA Listing of Food Additive Status: | View |
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| roast | beef type flavor (RFB) #0652 | | | chicken type flavor (HVP) #0299 | | roast | chicken type flavor #0600 | | | HVP dark #0142 | | | HVP light #0100 | | | HVP wheat #0121 | | | HVP-102081201 typical protein content: 34.5%, typical salt: 38%, 3-MCPD<1ppm, powder | | | HVP-103090112A typical protein content: 34%, typical salt: 41%, 3-MCPD<1ppm, powder | | | HVP-104080414C typical protein content: 32.5%, typical salt: 40%, 3-MCPD<1ppm, powder | | | HVP-104080612B typical protein content: 30.5%, typical salt: 41%, 3-MCPD<1ppm, powder | | | HVP-106090106A typical protein content: 31.5%, typical salt: 39%, 3-MCPD<1ppm, powder | | | HVP-308 typical protein content: 31%, typical salt: 46.5%, 3-MCPD<1ppm, powder | | | HVP-310 typical protein content: 29.5%, typical salt: 48%, 3-MCPD<1ppm, powder | | | HVP-401 typical protein content: 35%, typical salt: 31%, 3-MCPD<1ppm, powder | | | HVP-403 total nitrogen>2.0%, 3-MCPD<1ppm, powder | | | HVP-429 typical protein content: 28%, typical salt: 46%, 3-MCPD<1ppm, powder | | | HVP-910 typical protein content: 13%, typical salt: 43%, 3-MCPD<1ppm, powder | | | HVPs (hydrolyzed vegetable proteins) | | | hydromoist L (Symrise) | | | hydrosolanum | | | hydrosolanum PE | | | plant protein hydrolysate | | | protein hydrolysate, vegetable | | | protein hydrolyzates from vegetable | | | protein hydrolyzates, vegetable | | | protein, plant, hydrolysate | | | protein, vegetable, hydrolyzed | | robust dark | soy HVP #0120 | | hydrolyzed | vegetable protein | | | vegetable protein hydrolysate | | | vegetable protein hydrolyzed | | | vegetable protein, hydrolyzed
| | | vitalexx |
Articles:
| PubMed:A 28-day oral gavage toxicity study of 3-monochloropropane-1,2-diol (3-MCPD) in CB6F1-non-Tg rasH2 mice. |
| PubMed:Release of Antioxidant Peptides from the Body Wall Proteins of the Sea Cucumber Isostichopus fuscus. |
| PubMed:Enzymatic hydrolysis of anchovy fine powder at high and ambient pressure, and characterization of the hydrolyzates. |
| PubMed:Analyzing a dipeptide library to identify human dipeptidyl peptidase IV inhibitor. |
| PubMed:Survey of shotgun proteomics. |
| PubMed:Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food. |
| PubMed:Study of the production of alkaline keratinases in submerged cultures as an alternative for solid waste treatment generated in leather technology. |
| PubMed:Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese. |
| PubMed:Sample treatment considerations in the analysis of organic colorants by surface-enhanced Raman scattering. |
| PubMed:Physiological and physical effects of different milk protein supplements in elite soccer players. |
| PubMed:Fate of aflatoxin B(1) in contaminated corn gluten during acid hydrolysis. |
| PubMed:Migration studies of 3-chloro-1,2-propanediol (3-MCPD) in polyethylene extrusion-coated paperboard food packaging. |
| PubMed:CE-TOF MS analysis of complex protein hydrolyzates from genetically modified soybeans--a tool for foodomics. |
| PubMed:Toxicity value for 3-monochloropropane-1,2-diol using a benchmark dose methodology. |
| PubMed:Differential expression of neuronal and inducible nitric oxide synthase in rat brain after subchronic administration of 3-monochloro-1,2-propanediol. |
| PubMed:Occurrence of chloropropanols in soy sauce and other foods in China between 2002 and 2004. |
| PubMed:Aroma components of acid-hydrolyzed vegetable protein made by partial hydrolysis of rice bran protein. |
| PubMed:Production of Brassica carinata protein hydrolyzates with a high Fischer's ratio using immobilized proteases. |
| PubMed:[Study on elimination of 3-chloro-1,2-propanediol in hydrolyzed vegetable protein by capillary electrophoresis with electrochemical detection]. |
| PubMed:Determination of 3-chloropropane-1,2-diol in liquid hydrolyzed vegetable proteins and soy sauce by solid-phase microextraction and gas chromatography/mass spectrometry. |
| PubMed:Vegetable proteins enhance the growth of milk-fed piglets, despite lower apparent ileal digestibility. |
| PubMed:[Therapeutic properties of proteins and peptides from colostrum and milk]. |
| PubMed:[Comparison of the rate of body weight increase in children fed with cow's milk formulas and children with alimentary sensitivity, fed with milk-replacing mixtures]. |
| PubMed:3-monochloropropane-1,2-diol does not cause neurotoxicity in vitro or neurobehavioral deficits in rats. |
| PubMed:Debittering of protein hydrolyzates. |
| PubMed:Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein. |
| PubMed:Determination of 3-chloro-1,2-propanediol in foods and food ingredients by gas chromatography with mass spectrometric detection: collaborative study. |
| PubMed:Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein. |
| PubMed:Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring. |
| PubMed:Peptides obtained by tryptic hydrolysis of bovine beta-lactoglobulin induce specific oral tolerance in mice. |
| PubMed:Analysis of 3-nitrotyrosine in biological fluids and protein hydrolyzates by high-performance liquid chromatography using a postseparation, on-line reduction column and electrochemical detection: results with various nitrating agents. |
| PubMed:Protein phosphorylation during coconut zygotic embryo development |
| PubMed:Inflammation and NO(X)-induced nitration: assay for 3-nitrotyrosine by HPLC with electrochemical detection. |
| PubMed:Determination of molecular-mass distribution of food-grade protein hydrolyzates by size-exclusion chromatography and chemiluminescent nitrogen detection. |
| PubMed:Protection of chymotrypsin from inactivation by a N-mustard analog. |
| PubMed:High-performance liquid chromatographic technique for non-derivatized leucine purification: evidence for carbon isotope fractionation. |
| PubMed:MSG and hydrolyzed vegetable protein induced headache: review and case studies. |
| PubMed:[Bound amino acids in local strains of Trichomonas vaginalis]. |
| PubMed:[The composition of amino acid-peptide mixtures obtained during hydrolysis of proteins]. |
| PubMed:Increased Proteolysis of Senescing Rice Leaves in the Presence of NaCl and KCl. |
| PubMed:Comparison of pulsed coulometric detection and potential-sweep pulsed coulometric detection for underivatized amino acids in liquid chromatography. |
| PubMed:Analysis of aspartic acid racemization. Evaluation of a chiral capillary gas chromatographic and a diastereomeric high-performance liquid chromatographic method. |
| PubMed:[Activation of serotonin release in a perfused in situ segment of the rat jejunum]. |
| PubMed:The use of reverse-phase high-performance liquid chromatography and precolumn derivatization with dansyl chloride for quantitation of specific amino acids in collagen and elastin. |
| PubMed:[Comparative studies on the enzymatic absorption of protein hydrolysates in the small intestine of the rat. 3. The absorption trypsins thermatatic and trypsin-thermatatic hydrolysates of a fava bean protein isolate compared to an equimolar mixture of free amino acids]. |
| PubMed:Evaluation in guinea pigs of the allergenic capacity of two infant formulae based on hydrolyzed milk proteins. |
| PubMed:Rapid analysis of amino acids using pre-column derivatization. |
| PubMed:Rapid assay for gamma-carboxyglutamic acid in urine and bone by precolumn derivatization and reversed-phase liquid chromatography. |
| PubMed:Alkylation of protein by methyl methanesulfonate and 1-methyl-1-nitrosourea in vitro. |
| PubMed:[Amino acid and peptide ratio in protein hydrolysates for parenteral feeding]. |
| PubMed:Dansylation and high-performance liquid chromatographic separation of phosphoserine, phosphothreonine and phosphotyrosine from 32P-labeled protein hydrolyzates. |
| PubMed:Foods for patients with celiac disease. |
| PubMed:A method for the rapid, automated filtration of protein hydrolyzates. |
| PubMed:Enzymatic hydrolysis of soy protein for nutritional fortification of low pH food. |
| PubMed:[Amino acid composition in total proteins of strains of Entamoeba histolytica in axenic cultures]. |
| PubMed:Acid-base status in dietary treatment of phenylketonuria. |
| PubMed:Ultramicro GC determination of amino acids using glass open tubular columns and a nitrogen-selective detector. |
| PubMed:[Occurrence of bitter taste after roasting of proteins (author's transl)]. |
| PubMed:A new approach for sample preparation of protein hydrolyzates for amino acid analysis. |
| PubMed:Collagen synthesis in Xenopus oocytes after injection of nuclear RNA of frog embryos. |
| PubMed:An accurate method for correcting unknown amino acid losses from protein hydrolyzates. |
| PubMed:Quantitative assay for hydroxylysine in protein hydrolyzates. |
| PubMed:Accelerated amino acid analysis: studies on the use of lithium citrate buffers and the effect of n-propanol, in the analysis of physiological fluids and protein hydrolyzates. |
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