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ENHANCING PROTEIN DIGESTIBILITY AND THE RELEASING OF RESISTANT BIOACTIVE PEPTIDES IN FAVA BEANS BY COMBINING PREPROCESSING TECHNIQUES AND EXTRUSION-COOKING
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ENHANCING THE EXTRUSION PROCESS RESPONSES AND PHYSICAL AND TECHNO-FUNCTIONAL PROPERTIES OF FAVA BEAN PRODUCTS THROUGH PREPROCESSING
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PERUVIAN FAVA BEANS FOR HEALTH AND FOOD INNOVATION: PHYSICOCHEMICAL, MORPHOLOGICAL, NUTRITIONAL, AND TECHNO-FUNCTIONAL CHARACTERIZATION
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CIPCA 2023
PRETREATMENT OF QUINOA PROTEIN BY HIGH-PRESSURE HOMOGENIZATION: EFFECT ON ENZYMATIC HYDROLYSIS AND ANTIHYPERTENSIVE PROPERTIES OF RELEASED PEPTIDES
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CIPCA 2023
HIGH PRESSURE-ASSISTED ENZYMATIC HYDROLYSIS POTENTIATES THE PRODUCTION OF QUINOA PROTEIN HYDROLYSATES WITH ACE-INHIBITORY ACTIVITY
Discussões Científicas de Qualidade
Com ~200 mil publicações revisadas por pesquisadores do mundo todo, o Galoá impulsiona cientistas na descoberta de pesquisas de ponta por meio de nossa plataforma indexada.
Confira nossos produtos e como podemos ajudá-lo a dar mais alcance para sua pesquisa:
