Storage Stability of Food Protein Hydrolysates—A Review

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 7, 2016, Pages 1169-1192

  Rao, Qinchun ^a   Klaassen Kamdar, Andre ^b   Labuza, Theodore P ^b  

^a FLORIDA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

bioactive peptide; biofunction; disulfide; Maillard reaction; moisture; Water activity

Indexed keywords

HEALTH; HYDROLYSIS; MOISTURE; PEPTIDES; PROTEINS;

BIOACTIVE PEPTIDES; BIOFUNCTION; DISULFIDE; MAILLARD REACTION; WATER ACTIVITY;

FOOD STORAGE;

PROTEIN HYDROLYSATE; PROTEIN INTAKE; WATER;

ANALYSIS; ANIMAL; CHEMISTRY; DRUG STABILITY; FOOD PRESERVATION; FUNCTIONAL FOOD; HEALTH PROMOTION; HUMAN; PROTEIN INTAKE;

ANIMALS; DIETARY PROTEINS; DRUG STABILITY; FOOD PRESERVATION; FUNCTIONAL FOOD; HEALTH PROMOTION; HUMANS; PROTEIN HYDROLYSATES; WATER;

EID: 84969190307     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.758085     Document Type: Review

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