Enzymatic hydrolysis of hard-to-cook bean (Phaseolus vulgaris L.) protein concentrates and its effects on biological and functional properties

International Journal of Food Science and Technology

Volumn 49, Issue 1, 2014, Pages 2-8

  Betancur Ancona, David ^a   Sosa Espinoza, Teresita ^a   Ruiz Ruiz, Jorge ^a   Segura Campos, Maira ^a   Chel Guerrero, Luis ^a  

^a UNIVERSIDAD AUTÓNOMA DE YUCATÁN   (Mexico)

Author keywords

Biological activities; Functional properties; Hard to cook; Hydrolysates

Indexed keywords

ANGIOTENSIN I-CONVERTING ENZYME; ANTI-OXIDANT ACTIVITIES; FUNCTIONAL ACTIVITIES; FUNCTIONAL PROPERTIES; HARD-TO-COOK; HYDROLYSATES; PROTEIN CONCENTRATES; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES;

AGENTS; BIOACTIVITY; EMULSIFICATION; ENZYMATIC HYDROLYSIS;

PROTEINS;

PHASEOLUS VULGARIS;

EID: 84890428537     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12267     Document Type: Article

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