Production of Antidiabetic Peptides from Fish Waste
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-8593-7_7
Reference112 articles.
1. Abachi S, Pilon G, Marette A, Bazinet L, Beaulieu L (2022) Beneficial effects of fish and fish peptides on main metabolic syndrome associated risk factors: diabetes, obesity and lipemia. Crit Rev Food Sci Nutr 1–49. https://doi.org/10.1080/10408398.2022.2052261
2. Abdollahi M, Wu H, Undeland I (2021) Impact of processing technology on macro- and micronutrient profile of protein-enriched products from fish backbones. Foods 10(5). https://doi.org/10.3390/foods10050950
3. Aguilar-Toala JE, Quintanar-Guerrero D, Liceaga AM, Zambrano-Zaragoza ML (2022) Encapsulation of bioactive peptides: a strategy to improve the stability, protect the nutraceutical bioactivity and support their food applications. RSC Adv 12(11):6449–6458. https://doi.org/10.1039/d1ra08590e
4. Aguilera JM (2018) The food matrix: implications in processing, nutrition and health. Crit Rev Food Sci Nutr. https://doi.org/10.1080/10408398.2018.1502743
5. AminiSarteshnizi R, Sahari MA, Ahmadi Gavlighi H, Regenstein JM, Nikoo M, Udenigwe CC (2021) Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of α-glucosidase, α-amylase, and DPP-IV enzymes. LWT 142:111019. https://doi.org/10.1016/j.lwt.2021.111019
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