Comparison of physicochemical properties, antioxidant and metal-chelating activities of protein hydrolysates fromPhaseolus lunatusand hard-to-cookPhaseolus vulgaris-Reference-Cited by-同舟云学术

Comparison of physicochemical properties, antioxidant and metal-chelating activities of protein hydrolysates fromPhaseolus lunatusand hard-to-cookPhaseolus vulgaris

Published:2014-02-22 Issue:8 Volume:49 Page:1859-1868
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Guzmán-Méndez Beatriz¹,Jaramillo-Flores Maria Eugenia¹,Chel-Guerrero Luis²,Betancur-Ancona David²

Affiliation:

1. Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Prolongación de Carpio y Plan de Ayala s/n, Col. Sto. Tomás C.P.11340 Delegación Miguel Hidalgo D.F. México

2. Facultad de Ingeniería Química; Universidad Autónoma de Yucatán; Periférico Nte., Km 33.5. Col. Chuburná de Hidalgo Inn C.P. 97203 Mérida Yucatán México

Funder

CONACyT

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference44 articles.

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3. Wet fractionation of Phaseolus lunatus seeds: partial characterization of starch and protein;Betancur-Ancona;Journal of the Science of Food and Agriculture,2004

4. Functional properties of hydrolysates from Phaseolus lunatus seeds;Betancur-Ancona;International Journal of Food Science and Technology,2009

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