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EFFECTS OF PROCESS PARAMETERS ON THE RECOVERY OF COMPOUNDS WITH ANTIOXIDANT PROPERTIES FROM BANANA BRACTS (MAÇÃ VARIETY)
Vol 14, 2021 -143765 -
Simultaneous production of proteases and antioxidant peptides by Aspergillus oryzae using chicken viscera flour as substrate for solid state fermentation
Vol 14, 2021 -144449 -
INFLUENCE OF DIFFERENT TECHNOLOGICAL PROCESSES ON THE ANTIOXIDANT PROPERTIES OF COMMON BEAN (PHASEOLUS VULGARIS CV. CARIOCA) PROTEIN HYDROLYSATES
Vol 14, 2021 -144510 -
Generation of antioxidant peptides from chicken viscera proteins by enzymatic hydrolysis
Vol 14, 2021 -144448 -
HOW PROCESS PARAMETERS CAN AFFECT THE BIOLOGICAL PROPERTIES OF PLANT-BASED FERMENTED BEVERAGES?
Vol 14, 2021 -144511
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SLACAN 2025
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EFEITO DA PROTEÓLISE NAS PROPRIEDADES EMULSIFICANTES DO GLÚTEN DE MILHO E DA ZEÍNA
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SLACAN 2025
Enzymatic hydrolysis of pale cockroach (Phoetalia pallida) proteins to obtain peptides with antioxidant and antidiabetic properties.
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SLACAN 2025
Improving the nutritional quality of pale cockroach proteins by reducing digestive protease inhibitors through enzymatic treatment
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