Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review
Author:
Funder
National Center for Research and Development
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference140 articles.
1. Rheological and structural properties of Hemiramphus far skin gelatin: Potential use as an active fish coating agent;Abdelhedi;Food Hydrocolloids,2019
2. Influence of spray drying encapsulation on the retention of antioxidant properties and microstructure of flaxseed protein hydrolysates;Akbarbaglu;Colloids and Surfaces B: Biointerfaces,2019
3. Evaluation of mechanical and interfacial properties of bio-composites based on poly (lactic acid) with natural cellulose fibers;Aliotta;International Journal of Molecular Sciences,2019
4. Camel milk protein hydrolysates with improved technofunctional properties and enhanced antioxidant potential in in vitro and in food model systems;Al-Shamsi;Journal of Dairy Science,2018
5. Antioxidant potential of date (Phoenix dactylifera L.) seed protein hydrolysates and carnosine in food and biological systems;Ambigaipalan;Journal of Agricultural and Food Chemistry,2015
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