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

Graphical Abstract Highlight Research • Fermentation improves the biological function of proteins. • Bioactive peptides increase after fermentation. • Indonesia has many unexplored sources of bioactive peptides in fermented food. • Indonesian high-protein fermented foods have high bioactiv...

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Gardado en:
Principais autores: Muhammad Alfid Kurnianto, Salma Shafrina Aulia, Siska Septiana, Fathma Syahbanu, Hadi Munarko, Nguyen Thi Thanh Tinh, Ekowati Chasanah, Dina Mustika Rini
Formato: Artigo
Idioma:Inglês
Publicado: Faculty of Fisheries and Marine Universitas Airlangga 2025-08-01
Series:Jurnal Ilmiah Perikanan dan Kelautan
Assuntos:
bioactive peptides
fermented fish
fermented food
high-protein food
bioactivity
Acceso en liña:https://e-journal.unair.ac.id/JIPK/article/view/74936
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