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1.
Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Carp (Hypophthalmichthys nobilis).
Molecules
; 28(2)2023 Jan 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-36677578
2.
Proximate composition, nutritional evaluation and functional properties of a promising food: Arabian wax Cissus (Cissus rotundifolia Forssk) leaves.
J Food Sci Technol
; 56(11): 4844-4854, 2019 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-31741509
3.
Response Surface Modeling and Optimization of Enzymolysis Parameters for the In Vitro Antidiabetic Activities of Peanut Protein Hydrolysates Prepared Using Two Proteases.
Foods
; 11(20)2022 Oct 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-37431052
4.
Degree of hydrolysis, functional and antioxidant properties of protein hydrolysates from Grass Turtle (Chinemys reevesii) as influenced by enzymatic hydrolysis conditions.
Food Sci Nutr
; 9(8): 4031-4047, 2021 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-34401055
5.
Structural and physicochemical characteristics of lyophilized Chinese sturgeon protein hydrolysates prepared by using two different enzymes.
J Food Sci
; 85(10): 3313-3322, 2020 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-32696987
6.
Effects of ultrasonic, microwave, and combined ultrasonic-microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon (Acipenser sinensis).
J Food Biochem
; 44(8): e13292, 2020 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-32557735
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