Biological and physicochemical properties of bovine sodium caseinate hydrolysates obtained by a bacterial protease preparation-Reference-Cited by-同舟云学术

Biological and physicochemical properties of bovine sodium caseinate hydrolysates obtained by a bacterial protease preparation

Published:2015-01 Issue: Volume:43 Page:510-520
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hidalgo María Eugenia,Folmer Côrrea Ana Paula,Mancilla Canales Manuel,Joner Daroit Daniel,Brandelli Adriano,Risso Patricia

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Ministerio de Ciencia, Tecnología e Innovación Productiva

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference55 articles.

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3. Comparative efficiency of microbial enzyme preparations versus pancreatin for in vitro alimentary protein digestion;Andriamihaja;Amino Acids,2013

4. New peptides obtained by hydrolysis of caseins from bovine milk by protease extracted from the latex Jacaratia corumbensis;Arruda;LWT - Food Science and Technology,2012

5. Caracterização e atividade biológica de peptídeos obtidos pela hidrólise enzimática de caseína do leite de cabra Moxotó (Capra hircus Linnaeus, 1758);Bezerra,2011

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