Improvement of functional properties of cow's milk peptides through partial proteins hydrolysis-Reference-Cited by-同舟云学术

Improvement of functional properties of cow's milk peptides through partial proteins hydrolysis

Published:2022-06-24 Issue:11 Volume:59 Page:4520-4529
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Milessi Thais S.^ORCID,Lopes Laiane A.,Novelli Paula K.,Tardioli Paulo W.,Giordano Raquel L. C.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-022-05533-x.pdf

Reference35 articles.

1. Abd El-Salam MH, El-Shibiny S (2019) Reduction of milk protein antigenicity by enzymatic hydrolysis and fermentation: a review. Food Rev Int 37(3):276–295. https://doi.org/10.1080/87559129.2019.1701010

2. Adler-Nissen J (1986) Enzymatic hydrolysis of food proteins. Elsevier Applied Science Publishers, Barking, Essex

3. Akan E (2021) An evaluation of the in vitro antioxidant and antidiabetic potentials of camel and donkey milk peptides released from casein and whey proteins. J Food Sci Technol 58(10):3743–3751. https://doi.org/10.1007/s13197-020-04832-5

4. Ali A, Kamal M, Rahman H, Siddiqui N, Haque A, Saha KK, Rahman A (2021) Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives. J Food Sci Technol. https://doi.org/10.1007/s13197-021-05091-8

5. Brasil (1981) Ministério da Agricultura. Secretaria Nacional de Defesa Agropecuária. Laboratório Nacional de Referência Animal. Métodos analíticos oficiais para controle de produtos de origem animal e seus ingredientes: II–Métodos físicos e químicos. Brasília. (In Portuguese: Minister of Agriculture. National Secretariat for Agricultural Defense. National Animal Reference Laboratory. Official analytical methods for the control of products of animal origin and their ingredients: II–Physical and chemical methods.)

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