The effect of enzyme systems and processing on the hydrolysis of peanut (Arachis hypogaea L.) protein-Reference-Cited by-同舟云学术

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The effect of enzyme systems and processing on the hydrolysis of peanut (Arachis hypogaea L.) protein

Published:2009-12 Issue:10 Volume:42 Page:1717-1721
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Quist Ekuwa Enyonam,Phillips Robert Dixon,Saalia Firibu Kwesi

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Enzymatic hydrolysis of food proteins;Adler-Nissen;Process Biochemistry,1977

2. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

3. Determination of the degree of hydrolysis of food protein hydrolysates by the trinitrobenzenesulfonic acid method;Adler-Nissen,1979

4. Relatioinship of structure to taste of peptides and peptide mixtures;Adler-Nissen,1986

5. Official methods of analysis;AOAC,1984

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