Multi-Bioactive Potential of a Rye Protein Isolate Hydrolysate by Enzymatic Processes-Reference-Cited by-同舟云学术

Multi-Bioactive Potential of a Rye Protein Isolate Hydrolysate by Enzymatic Processes

Published:2023-10-14 Issue: Volume: Page:
ISSN:
Container-title:Foods 2023
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Author:

Islas-Martínez Desiree¹,Ávila-Vargas Yair Noé¹,Rodríguez-Serrano Gabriela Mariana²^ORCID,González-Olivares Luis Guillermo¹^ORCID,Pérez-Flores Jesús Guadalupe¹,Contreras-López Elizabeth¹,Olloqui Enrique J.³^ORCID,Pérez-Escalante Emmanuel¹²^ORCID

Affiliation:

1. Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km. 4.5, Ciudad del Conocimiento, Mineral de la Reforma 42184, Mexico

2. Departamento de Biotecnología, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Iztapalapa, Av. San Rafael Atlixco 186, Alcaldía de Iztapalapa, Ciudad de México 09340, Mexico

3. Laboratorio de Biotecnología de Hongos Comestibles, Funcionales y Medicinales, Colegio de Postgraduados, Campus Puebla, Carretera México-Puebla km 125.5, Santiago Momoxpan, Puebla 72760, Mexico

Publisher

MDPI

Link

https://www.mdpi.com/2673-9976/26/1/38/pdf

Reference17 articles.

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2. Multifunctional peptides for the prevention of cardiovascular disease: A new concept in the area of bioactive food-derived peptides;Lammi;J. Funct. Foods,2019

3. Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development;Chai;Compr. Rev. Food Sci. Food Saf.,2020

4. Dziki, D. (2022). Rye flour and rye bran: New perspectives for use. Processes, 10.

5. Protein isolation from jet milled rye flours differing in particle size;Drakos;Food Bioprod. Process.,2017

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