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Impact of hydrolysis duration and discoloration on peptide profiles and antimicrobial properties in chicken cruor hydrolysates: Identification of five novel antifungal peptides.

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Title: Impact of hydrolysis duration and discoloration on peptide profiles and antimicrobial properties in chicken cruor hydrolysates: Identification of five novel antifungal peptides.
Authors: Rahimi D; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Food Science Department, Université Laval, Quebec City, QC, G1V 0A6, Canada., Bazinet M; Department of Computer Science and Software Engineering, Université Laval, Quebec City, G1V 0A6, Canada., Sanchez-Reinoso Z; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Food Science Department, Université Laval, Quebec City, QC, G1V 0A6, Canada., García-Vela S; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Food Science Department, Université Laval, Quebec City, QC, G1V 0A6, Canada., de Toro-Martín J; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; School of Nutrition, Université Laval, Quebec City, QC G1V 0A6, Canada., Mikhaylin S; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; Laboratory of Food Sustainability (EcoFoodLab), Food Science Department, Université Laval, Quebec City, G1V 0A6, Canada., Bazinet L; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Food Science Department, Université Laval, Quebec City, QC, G1V 0A6, Canada. Electronic address: laurent.bazinet@fsaa.ulaval.ca.
Source: Food chemistry [Food Chem] 2026 May 30; Vol. 512, pp. 148763. Date of Electronic Publication: 2026 Mar 13.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Impact of hydrolysis duration and discoloration on peptide profiles and antimicrobial properties in chicken cruor hydrolysates: Identification of five novel antifungal peptides.
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  Data: <searchLink fieldCode="AU" term="%22Rahimi+D%22">Rahimi D</searchLink>; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Food Science Department, Université Laval, Quebec City, QC, G1V 0A6, Canada.<br /><searchLink fieldCode="AU" term="%22Bazinet+M%22">Bazinet M</searchLink>; Department of Computer Science and Software Engineering, Université Laval, Quebec City, G1V 0A6, Canada.<br /><searchLink fieldCode="AU" term="%22Sanchez-Reinoso+Z%22">Sanchez-Reinoso Z</searchLink>; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Food Science Department, Université Laval, Quebec City, QC, G1V 0A6, Canada.<br /><searchLink fieldCode="AU" term="%22García-Vela+S%22">García-Vela S</searchLink>; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Food Science Department, Université Laval, Quebec City, QC, G1V 0A6, Canada.<br /><searchLink fieldCode="AU" term="%22de+Toro-Martín+J%22">de Toro-Martín J</searchLink>; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; School of Nutrition, Université Laval, Quebec City, QC G1V 0A6, Canada.<br /><searchLink fieldCode="AU" term="%22Mikhaylin+S%22">Mikhaylin S</searchLink>; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; Laboratory of Food Sustainability (EcoFoodLab), Food Science Department, Université Laval, Quebec City, G1V 0A6, Canada.<br /><searchLink fieldCode="AU" term="%22Bazinet+L%22">Bazinet L</searchLink>; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Food Science Department, Université Laval, Quebec City, QC, G1V 0A6, Canada. Electronic address: laurent.bazinet@fsaa.ulaval.ca.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 May 30; Vol. 512, pp. 148763. <i>Date of Electronic Publication: </i>2026 Mar 13.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodchem.2026.148763
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              Text: 2026 May 30
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