Enzymatic modification of cold pressed coconut meal protein: nutritional, functional and biological properties-Reference-Cited by-同舟云学术

Enzymatic modification of cold pressed coconut meal protein: nutritional, functional and biological properties

Published:2024 Issue: Volume: Page:
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Akbarbaglu Zahra¹,Sarabandi Khashayar²^ORCID,Peighambardoust Seyed Hadi¹,Sarabandi Roxana³,Kafil Hossein Samadi⁴^ORCID,Hesarinejad Mohammad Ali⁵

Affiliation:

1. Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran

2. Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

3. Department of Basic Science, Faculty of Veterinary Medicine, University of Zabol, Zabol, Iran

4. Drug Applied Research Center, Faculty of Medicine, Tabriz University of Medical Sciences, Tabriz, Iran

5. Department of Food Sensory and Cognitive Science, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

Abstract

Bioactive peptides (BPs) generated by hydrolysis of food proteins exhibit a broad spectrum of biological properties in both in vitro and in vivo models.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D4FB00085D

Reference54 articles.

1. Physicochemical and functional properties of protein concentrate from by-product of coconut processing

2. The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process

3. Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans

4. Bioactive peptides derived from plant origin by-products: Biological activities and techno-functional utilizations in food developments – A review

5. The bioactive peptide screening from Torreya grandis meal protein hydrolysates