Anti-allergic activity of mung bean (Vigna radiata (L.) Wilczek) protein hydrolysates produced by enzymatic hydrolysis using non- gastrointestinal and gastrointestinal enzymes-Reference-Cited by-同舟云学术

Anti-allergic activity of mung bean (Vigna radiata (L.) Wilczek) protein hydrolysates produced by enzymatic hydrolysis using non- gastrointestinal and gastrointestinal enzymes

Published:2018-10-14 Issue:1 Volume:43 Page:e12674
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Budseekoad Siriporn¹²^ORCID,Takahashi Yupanqui Chutha³,Alashi Adeola M.⁴^ORCID,Aluko Rotimi E.⁴^ORCID,Youravong Wirote¹²^ORCID

Affiliation:

1. Department of Food Technology, Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Thailand

2. Center of Excellence in Membrane Science and Technology; Prince of Songkla University; Hat Yai Thailand

3. Interdisciplinary Graduate School of Nutraceutical and Functional Food, Learning Resources Center; Prince of Songkla University; Hat Yai Thailand

4. Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg Canada

Funder

Thailand Research Fund

National Research Universities Project

Higher Education Research Promotion

Prince of Songkla University

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12674/fullpdf

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5. Allergenicity, trypsin inhibitor activity and nutritive quality of enzymatically modified soy proteins;Barca;International Journal of Food Sciences and Nutrition,2005

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