High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins

Innovative Food Science and Emerging Technologies

Volumn 38, Issue , 2016, Pages 294-301

  Ambrosi, V ^a   Polenta, G ^a   Gonzalez, C ^a,b   Ferrari, G ^c,d   Maresca, P ^d  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^b CONICET ^*  (Argentina)

^c UNIVERSITY OF SALERNO   (Italy)

^d ProdAI Scarl   (Italy)

Author keywords

Enzymatic hydrolysis; Food allergens; High hydrostatic pressure; Whey protein

Indexed keywords

ALLERGENS; ANTIGENS; ENZYMES; HYDRAULICS; HYDROLYSIS; HYDROSTATIC PRESSURE; NUTRITION; PROTEINS;

ALPHA CHYMOTRYPSINS; DEGREE OF HYDROLYSIS; FOOD ALLERGEN; FREE SULFHYDRYL GROUPS; HIGH HYDROSTATIC PRESSURE; INNOVATIVE TECHNOLOGY; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS;

ENZYMATIC HYDROLYSIS;

EID: 84975166673     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.05.009     Document Type: Article

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