Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology

Trends in Food Science and Technology

Volumn 80, Issue , 2018, Pages 187-198

  Marciniak, Alice ^a   Suwal, Shyam ^a   Naderi, Nassim ^a   Pouliot, Yves ^a   Doyen, Alain ^a  

^a LAVAL UNIVERSITY   (Canada)

Author keywords

Enzymatic hydrolysis; Food byproduct valorization; Non thermal processing

Indexed keywords

BYPRODUCTS; HYDRAULICS; HYDROSTATIC PRESSURE; PEPTIDES; THERMAL PROCESSING (FOODS);

BIOACTIVE PEPTIDES; BIOLOGICAL PROPERTIES; EMERGING TECHNOLOGIES; FOOD BY-PRODUCTS; HIGH HYDROSTATIC PRESSURE; NON-THERMAL PROCESSING; NON-THERMAL TECHNOLOGY; NUTRITIONAL AND FUNCTIONAL PROPERTIES;

ENZYMATIC HYDROLYSIS;

EID: 85052311929     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2018.08.013     Document Type: Review

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