Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods

LWT

Volumn 50, Issue 2, 2013, Pages 723-731

  Segura Campos, Maira R ^a   Salazar Vega, Ine M ^a   Chel Guerrero, Luis A ^a   Betancur Ancona, David A ^a  

^a UNIVERSIDAD AUTÓNOMA DE YUCATÁN   (Mexico)

Author keywords

Biological activity; Chia; Functional foods; Protein hydrolysates

Indexed keywords

ANTIOXIDANTS; BAKERIES; BIOACTIVITY; DAIRIES; ENZYMATIC HYDROLYSIS; MICROORGANISMS;

ACE-INHIBITORY; ACE-INHIBITORY ACTIVITY; ANTI-MICROBIAL ACTIVITY; ANTI-OXIDANT ACTIVITIES; BIOLOGICAL POTENTIAL; CHIA; DEGREE OF HYDROLYSIS; PROTEIN HYDROLYSATE;

FUNCTIONAL FOOD;

DAUCUS CAROTA; SALVIA; SALVIA HISPANICA;

EID: 84867872631     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.07.017     Document Type: Article

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