Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis-Reference-Cited by-同舟云学术

Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis

Published:2021-12 Issue: Volume:12 Page:100170
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Brion-Espinoza Irving Antonio,Iñiguez-Moreno Maricarmen,Ragazzo-Sánchez Juan Arturo,Barros-Castillo Julio César,Calderón-Chiu Carolina,Calderón-Santoyo Montserrat

Funder

Consejo Nacional de Ciencia y Tecnología

Ibero-American Program of Science and Technology for Development

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference41 articles.

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4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

5. Jackfruit (Artocarpus heterophyllus Lam) leaf as a new source to obtain protein hydrolysates: Physicochemical characterization, techno-functional properties and antioxidant capacity;Calderón-Chiu;Food Hydrocolloids,2021

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