Simultaneous production of proteases and antioxidant biopeptides by solid-state fermentation
Author:
Affiliation:
1. Graduation Program in Food Science and Technology, University of Passo Fundo (UPF), Passo Fundo, Brazil
2. Chemical Engineering Course, University of Passo Fundo (UPF), Passo Fundo, Brazil
Abstract
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Universidade de Passo Fundo
Publisher
Royal Society of Chemistry (RSC)
Link
http://pubs.rsc.org/en/content/articlepdf/2023/FB/D3FB00077J
Reference64 articles.
1. Recent advances in food biopeptides: Production, biological functionalities and therapeutic applications
2. Bioactive peptides and proteases: characteristics, applications and the simultaneous production in solid-state fermentation
3. Fermented protein hydrolysates: biological activities and applications
4. Biopeptides from vegetable proteins: new scientific evidences
5. Bioactive peptides of whey: obtaining, activity, mechanism of action, and further applications
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