Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice-Reference-Cited by-同舟云学术

Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice

Published:2020-11 Issue: Volume:330 Page:127120
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Samaei Seyedeh Parya,Ghorbani Mohammad,Tagliazucchi Davide^ORCID,Martini Serena,Gotti Roberto^ORCID,Themelis Thomas,Tesini Federica,Gianotti Andrea^ORCID,Gallina Toschi Tullia,Babini Elena^ORCID

Funder

Iranian Ministry of Science, Research and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

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3. Effect of hydrolysis time on nutritional, functional and antioxidant properties of protein hydrolysates prepared from gingerbread plum (Neocarya macrophylla) seeds;Amza;International Food Research Journal,2013

4. Anti-oxidative capacity of enzymatically released peptides from soybean protein isolate;Beermann;European Food Research and Technology,2009

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

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