Effect of Green Coffee Polyphenols on Properties of Protein Hydrolysates in Model Systems

Journal of Food Processing and Preservation

Volumn 41, Issue 3, 2017, Pages

  Budryn, Grażyna ^a   Zaczyńska, Donata ^a   Rachwał Rosiak, Danuta ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; CYCLODEXTRINS; FOOD PROCESSING; FOOD STORAGE; HYDROLYSIS; PEPTIDES; PROCESSED FOODS;

AMINO ACID INTERACTIONS; ESSENTIAL AMINO ACIDS; HYDROXYCINNAMIC ACIDS; ORGANOLEPTIC QUALITY; PHYSICOCHEMICAL PROPERTY; PROTEIN HYDROLYSATE; PROTEOLYTIC DIGESTION; RADICAL SCAVENGING CAPACITIES;

PROTEINS;

EID: 84978517103     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12908     Document Type: Article

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