Boland, M. (2013). Kiwifruit proteins and enzymes: actinidin and other significant proteins. Advances in food and nutrition research. 68, 59-80.
Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram of protein-dye binding. Analytical biochemistry. 72, 248-254.
Englund, P.T., King, T.P., Craig, L.C. & Walti, A.N.D.A. (1968). Ficin. I. Its isolation and characterization. Biochemistry, 7(1), 163-175.
Esmaielpoor, M. ( 2015). Seperation and survey of bioactive properties of peptides from enzymatic hydrolysis of goat milk. Ph.D. dissertation, University ofTehran Science and Research, Food science and technology. (In Farsi).
Ha, M., Bekhit, A.E.D.A., Carne, A. & Hopkins, D.L. (2012). Characterisation of commercial papain,
bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins. Food chemistry, 134(1), 95-105.
Ha, M., Bekhit, A.E.D., Carne, A. & Hopkins, D.L. (2013). Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins. Food chemistry, 136(2), 989-998.
Jamdar, S.N., Rajalakshmi, V. & Sharma, A. (2012). Antioxidant and ace inhibitory properties of poultry viscera protein hydrolysate and its peptide fractions.Journal of Food Biochemistry, 36(4), 494-501.
Khatib, N. ( 2010). Measurment and survey of bioactive properties of peptides from enzymatic treatment camel meat. Master of Science Thesis, University of Esfehan, Agriculture College. (In Farsi).
Kim , E.K., Lee, S.J., Jeon, B.T., Moon, S.H., Kim, B., Park, T.K., Han, J.S. & Park, P.J. (2009). Purification and characterisation of antioxidative peptides from enzymatic hydrolysates of venison protein. Food Chemistry, 114(4), 1365-1370.
Korhonen, H. & Pihlanto, A. (2006). Bioactive peptides: production and functionality. International Dairy Journal, 16(5), 945-960.
Lasekan , A., Bakar, F.A. & Hashim, D. (2013). Potential of chicken by-products as sources of useful biological resources . Waste Management, 33(3), 552-565.
Mirzaie, M. (2015). Production and seperation bioactive peptides from enzymatic hydrolysis of sacharomyses serviziye yeast proteins with antioxidant and antimicrobial properties. Ph.D.dissertation,University ofTehran Science and Research, Food science and technology. (In Farsi).
Moller, N. P ., Scholz-Ahrens, K.E., Roos, N. & Schrezenmeir, J. (2008). Bioactive peptides and proteins from foods: indication for health effects. European Journal of Nutrition, 47(4), 171-182.
Mostafaie, A. & Chelbi, M. ( 2006). Kiwifruit actinidin: purification and survey its amount in native varieties. Journal of Agriculture and Natural Sources Sciences and Techniques, 10(3), 223-230. (In Farsi).
Nikolaev, I.V., Sforza, S., Lambertini, F., Ismailova, D.Y., Khotchenkov, V.P., Volik, V.G., Dossena, A., Popov, V.O. & Koroleva, O.V. (2016). Biocatalytic conversion of poultry processing leftovers: Optimization of hydrolytic conditions and peptide hydrolysate characterization. Food chemistry.197, 611-621.
Ohba, R., Deguchi, T., Kishikawa, M., Arsyad, F., Morimura, S. & Kida, K. (2003). Physiological functions of enzymatic hydrolysates of collagen or keratin contained in livestock and fish waste. Food Science and Technology Research, 9(1), 91-93.
Saiga, A.I., Tanabe, S. & Nishimura, T. (2003). Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. Journal of Agricultural and Food chemistry, 51(12), 3661-3667.
Saiga, A., Okumura, T., Makihara , T., Katsuta, S., Shimizu, T., Yamada, R. & Nishimura, T. (2003). Angiotensin I-converting enzyme inhibitory peptides in a hydrolyzed chicken breast muscle extract. Journal of Agricultural and Food Chemistry , 51(6), 1741-1745.
Soladoye, O.P., Saldo, J ., Peiro, L., Rovira, A. & Mor-Mur, M. (2015). Antioxidant and angiotensin 1 converting enzyme inhibitory functions from chicken collagen hydrolysates. Journal of Nutrition & Food Sciences ,5(3), 1-9.
Sugiyama, S., Hirota, A., Okada, C., Yorita, T., Sato, K. & Ohtsuki, K. (2005). Effect of kiwifruit juice on beef collagen. Journal of nutritional science and vitaminology, 51(1), 27-33.