Functional, bioactive and antigenicity properties of blue whiting protein hydrolysates: effect of enzymatic treatment and degree of hydrolysis-Reference-Cited by-同舟云学术

Functional, bioactive and antigenicity properties of blue whiting protein hydrolysates: effect of enzymatic treatment and degree of hydrolysis

Published:2016-04-27 Issue:1 Volume:97 Page:299-308
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

García-Moreno Pedro J¹,Pérez-Gálvez Raúl¹,Espejo-Carpio F Javier¹,Ruiz-Quesada Cristina¹,Pérez-Morilla Ana I¹,Martínez-Agustín Olga²,Guadix Antonio¹,Guadix Emilia M¹

Affiliation:

1. Department of Chemical Engineering; University of Granada; 18071 Granada Spain

2. Department of Biochemistry and Molecular Biology II; University of Granada; 18071 Granada Spain

Funder

Spanish National Plan I + D + I

Andalusian Government

P.J. García-Moreno also acknowledges a postdoctoral contract from the University of Granada.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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4. Bile acid binding capacity of fish protein hydrolysates from discard species of the West Mediterranean sea;Pérez-Gálvez;Food Funct,2015

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