Found: 5
Select item for more details and to access through your institution.
Conjugation of gum Arabic and lentil protein hydrolysates through Maillard reaction: Antioxidant activity, volatile compounds, functional and sensory properties.
- Published in:
- Food Science & Nutrition, 2024, v. 12, n. 4, p. 2855, doi. 10.1002/fsn3.3966
- By:
- Publication type:
- Article
Development of lentil peptides with potent antioxidant, antihypertensive, and antidiabetic activities along with umami taste.
- Published in:
- Food Science & Nutrition, 2023, v. 11, n. 6, p. 2974, doi. 10.1002/fsn3.3279
- By:
- Publication type:
- Article
Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates.
- Published in:
- Food Science & Nutrition, 2023, v. 11, n. 3, p. 1257, doi. 10.1002/fsn3.3160
- By:
- Publication type:
- Article
Generation of bioactive peptides from lentil protein: degree of hydrolysis, antioxidant activity, phenol content, ACE-inhibitory activity, molecular weight, sensory, and functional properties.
- Published in:
- Journal of Food Measurement & Characterization, 2021, v. 15, n. 6, p. 5021, doi. 10.1007/s11694-021-01077-4
- By:
- Publication type:
- Article
Characterization of bioactive peptides produced from green lentil (Lens culinaris) seed protein concentrate using Alcalase and Flavourzyme in single and sequential hydrolysis.
- Published in:
- Journal of Food Processing & Preservation, 2021, v. 45, n. 11, p. 1, doi. 10.1111/jfpp.15932
- By:
- Publication type:
- Article