Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically-Reference-Cited by-同舟云学术

Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically

Published:2013-03 Issue:2 Volume:50 Page:378-385
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Kotlar C.E.,Ponce A.G.,Roura S.I.

Funder

Universidad Nacional de Mar del Plata

Agencia Nacional de Promoción Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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3. Effects of enzymatic hydrolysis on molecular structure and antioxidant activity of barley hordein;Bamdad;Journal of Cereal Science,2011

4. Functional and electrophoretic characteristics of succinylated peanut flour protein;Beuchat;Journal of Agricultural and Food Chemistry,1977

5. Influence of enzymatic hydrolysis on functionality of plant proteins;Briones-Martínez;Journal of Thermal Analysis,1997

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