Health Promoting and Functional Activities of Peptides from Vigna Bean and Common Bean Hydrolysates: Process to Increase Activities and Challenges
Author:
Affiliation:
1. Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
2. Emerging Processes for Food Functionality Design Research Unit, Chulalongkorn University, Bangkok, Thailand
Funder
The National Research Council of Thailand
Chulalongkorn University
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2022.2122988
Reference135 articles.
1. Bioactive peptides from beans with the potential to decrease the risk of developing noncommunicable chronic diseases
2. A comparative study of physico-chemical properties and antioxidant activity of freeze-dried mung bean (Vigna radiata ) and adzuki bean (Vigna angularis ) sprout hydrolysate powders
3. Biologically active peptides obtained by enzymatic hydrolysis of Adzuki bean seeds
4. Enzymatic hydrolysis of hard-to-cook bean (Phaseolus vulgarisL.) protein concentrates and its effects on biological and functional properties
5. Structural and antioxidant properties of cowpea protein hydrolysates
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