Stability and bioactivity of a Bowman–Birk inhibitor in orange juice during processing and storage-Reference-Cited by-同舟云学术

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Stability and bioactivity of a Bowman–Birk inhibitor in orange juice during processing and storage

Published:2013 Issue:7 Volume:4 Page:1051
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Amigo-Benavent Miryam,Nitride Chiara,Bravo Laura,Ferranti Pasquale,del Castillo M. Dolores

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2013/FO/C3FO30354C

Reference36 articles.

1. Functional foods: Planning and development

2. The Bowman-Birk inhibitor. Trypsin- and chymotrypsin-inhibitor from soybeans

3. Thermal inactivation of tepary bean (Phaseolus acutifolius), soybean and lima bean protease inhibitors: effect of acidic and basic pH

4. Elimination of Trypsin Inhibitor Activity and Beany Flavor in Soy Milk by Consecutive Blanching and Ultrahigh-Temperature (UHT) Processing

5. The Heat-Induced Protein Aggregate Correlated with Trypsin Inhibitor Inactivation in Soymilk Processing

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1. Effects of Electrospun Potato Protein–Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor Activity;Foods;2022-03-23

2. Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components;Food Science & Nutrition;2021-09-09

3. Methodologies for bioactivity assay: biochemical study;Biologically Active Peptides;2021

4. Glycation affects differently the main soybean Bowman–Birk isoinhibitors, IBB1 and IBBD2, altering their antiproliferative properties against HT29 colon cancer cells;Food & Function;2019

5. Heat-induced inactivation mechanism of soybean Bowman-Birk inhibitors;Food Chemistry;2017-10

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