Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity
Author:
Affiliation:
1. Government College University Faisalabad, Pakistan
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101262&tlng=en
Reference28 articles.
1. Angiotensin I-converting enzyme inhibitory activity and antioxidant capacity of bioactive peptides derived from enzymatic hydrolysis of buffalo milk proteins;Abdel-Hamid M.;International Dairy Journal,2017
2. Health lipid indices and physicochemical properties of dual fortified yogurt with extruded flaxseed omega fatty acids and fibers for hypercholesterolemic subjects;Ahmad N.;Food Science & Nutrition,2020
3. Extrusion and extruded products: changes in quality attributes as affected by extrusion process parameters: a review;Alam M. S.;Critical Reviews in Food Science and Nutrition,2016
4. Effect of drying methods on the free radicals scavenging activity of Vernonia amygdalina growing in Malaysia;Alara O. R.;Journal of King Saud University-Science,2019
5. Official methods of analysis of AOAC International,1997
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