Antithrombotic Activity of Brewers’ Spent Grain Peptides and their Effects on Blood Coagulation Pathways-Reference-Cited by-同舟云学术

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Antithrombotic Activity of Brewers’ Spent Grain Peptides and their Effects on Blood Coagulation Pathways

Published:2018-07-10 Issue:3 Volume:73 Page:241-246
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Cian Raúl E.,Garzón Antonela G.,Martínez-Augustin Olga,Botto Cecilia C.,Drago Silvina R.

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/article/10.1007/s11130-018-0682-1/fulltext.html

Reference22 articles.

1. Vieira E, Angélica M, Rocha M, Coelho E, Pinho O, Saraivab J, Ferreira I, Coimbra M (2014) Valuation of brewer’s spent grain using a fully recyclable integrated process for extraction of proteins and arabinoxylans. Ind Crop Prod 52:136–143

2. McCarthy A, O’Callaghan Y, Connolly A, Piggott C, FitzGerald R, O’Brien N (2013) In vitro antioxidant and anti-inflammatory effects of brewers' spent grain protein rich isolate and its associated hydrolysates. Food Res Int 50:205–212

3. Vieira E, Teixeira J, Ferreira I (2016) Valorization of brewers’ spent grain and spent yeast through protein hydrolysates with antioxidant properties. Eur Food Res Technol 242:1975–1984

4. Mussatto S, Dragone G, Roberto I (2006) Brewers’ spent grain: generation, characteristics and potential applications. J Cereal Sci 43:1–14

5. Clemente A (2000) Enzymatic protein hydrolysates in human nutrition. Trends Food Sci Technol 11:254–262

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