Valorization of tomato waste proteins through production of antioxidant and antibacterial hydrolysates by proteolytic Bacillus subtilis: optimization of fermentation conditions
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1965-2.pdf
Reference31 articles.
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3. Balakrishnan B, Prasad B, Rai AK, Velappan SP, Subbanna MN, Narayan B (2011) In vitro antioxidant and antibacterial properties of hydrolysed proteins of delimed tannery fleshings: comparison of acid hydrolysis and fermentation methods. Biodegradation 22(2):287–295
4. Bhaskar N, Modi V, Govindaraju K, Radha C, Lalitha RG (2007) Utilization of meat industry by products: protein hydrolysate from sheep visceral mass. Bioresour Technol 98(2):388–394
5. Boschin G, Scigliuolo GM, Resta D, Arnoldi A (2014) ACE-inhibitory activity of enzymatic protein hydrolysates from lupin and other legumes. Food Chem 145:34–40
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