Changes in antioxidant and antiinflammatory activity of black bean ( Phaseolus vulgaris L.) protein isolates due to germination and enzymatic digestion-Reference-Cited by-同舟云学术

Changes in antioxidant and antiinflammatory activity of black bean ( Phaseolus vulgaris L.) protein isolates due to germination and enzymatic digestion

Published:2016-07 Issue: Volume:203 Page:417-424
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

López-Barrios Lidia,Antunes-Ricardo Marilena,Gutiérrez-Uribe Janet A.^ORCID

Funder

CONACYT

Tecnológico de Monterrey

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Antioxidant and metal chelating activities of Phaseolus vulgaris L. var. Jamapa protein isolates, phaseolin and lectin hydrolysates;Carrasco-Castilla;Food Chemistry,2012

4. Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coats;Chávez-Santoscoy;Food Chemistry,2016

5. Lima bean (Phaseolus lunatus) protein hydrolysates with ACE-I inhibitory activity;Chel-Guerrero;Food and Nutrition Sciences,2012

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