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High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme i Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates
ArticleAbstract: Pinto bean protein concentrate was hydrolyzed by subtilisins at 0.1, 100, and 200 MPa and 50 °C forPalabras claves:Antioxidant activity, Bioactive peptides, biological activity, high-pressure-assisted proteolysis, PHENOLIC COMPOUNDS, Pinto bean, reducing powerAutores:Cristina Martínez-Villaluenga, Garcia-Mora P., Juana Frias, Peñas E., Wiczkowski W., Zielińska D., Zieliński H.Fuentes:scopusThe effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products
ArticleAbstract: The aim of this study was to determine the impact of three different technological processes and inPalabras claves:ACE inhibitions, Betalain precursors, betalains, food processing, in vitro digestion, Red beetrootAutores:Bączek N., Cristina Martínez-Villaluenga, Juana Frias, Peñas E., Sawicki T., Wiczkowski W., Zieliński H.Fuentes:scopusSimultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins
ArticleAbstract: Production of novel functional ingredients from legume proteins is a valuable strategy to boost theiPalabras claves:Bioactive peptides, biological activity, PHENOLIC COMPOUNDS, Pinto bean, ProteolysisAutores:Cristina Martínez-Villaluenga, Garcia-Mora P., Giménez-Bastida J.A., Juana Frias, Peñas E., Wiczkowski W., Zielińska D., Zieliński H.Fuentes:scopus