Protein Hydrolysate from Underutilized Legumes: Unleashing the Potential for Future Functional Foods-Reference-Cited by-同舟云学术

Protein Hydrolysate from Underutilized Legumes: Unleashing the Potential for Future Functional Foods

Published:2023-09-30 Issue:3 Volume:28 Page:209-223
ISSN:2287-1098
Container-title:Preventive Nutrition and Food Science
language:en
Short-container-title:Prev. Nutr. Food Sci.

Author:

Azman Ain Tasnim¹^ORCID,Mohd Isa Nur Suaidah¹^ORCID,Mohd Zin Zamzahaila¹^ORCID,Abdullah Mohd Aidil Adhha²^ORCID,Aidat Omaima³^ORCID,Zainol Mohamad Khairi¹^ORCID

Affiliation:

1. Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, Malaysia

2. Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, Malaysia

3. Laboratory of Food Technology and Nutrition, Abdelhamid Ibn Badis University, Mostaganem 27000, Algeria

Funder

Universiti Malaysia Terengganu

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

https://pdf.medrang.co.kr/PNF2/2023/028/pnfs-28-3-209.pdf

Reference144 articles.

1. Quality Evaluation of Kokoro Produced from Maize–Pigeon Pea Flour Blends

2. Functional Properties, Nutritional and Sensory Qualities of Maize-Based Snack (Kokoro) Supplemented with Protein Hydrolysate Prepared from Pigeon Pea (Cajanus Cajan) Seed

3. Camel milk protein hydrolysates with improved technofunctional properties and enhanced antioxidant potential in in vitro and in food model systems

4. Food protein-derived peptides: Production, isolation, and purification

5. Ultrasound-assisted processing: Science, technology and challenges for the plant-based protein industry

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