Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides

Food Research International

Volumn 77, Issue , 2015, Pages 685-696

  Ozuna, César ^a   Paniagua Martínez, Ingrid ^b   Castaño Tostado, Eduardo ^a   Ozimek, Lech ^c   Amaya Llano, Silvia L ^a  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^c UNIVERSITY OF ALBERTA   (Canada)

Author keywords

ACE inhibitory activity; Antioxidant activity; Functional food; Hydrolysis process; Ultrasound pretreatment

Indexed keywords

BIOACTIVITY; ENZYMES; FOOD ADDITIVES; FUNCTIONAL FOOD; HYDROGEN BONDS; HYDROLYSIS; HYDROPHOBICITY; PEPTIDES; PROTEINS; ULTRASONICS;

ACE-INHIBITORY ACTIVITY; ANTI-OXIDANT ACTIVITIES; FOOD SCIENCE AND TECHNOLOGY; HIGH INTENSITY ULTRASOUNDS; HYDROLYSIS PROCESS; STRUCTURAL MODIFICATIONS; TERTIARY STRUCTURE OF PROTEINS; ULTRASOUND PRE TREATMENTS;

ENZYMATIC HYDROLYSIS;

EID: 84949546477     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.10.015     Document Type: Review

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