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Application of preliminary high-pressure processing for improving bioactive characteristics and reducing antigenicity of whey protein hydrolysates.
Landim, Ana Pm; Matsubara, Natália K; da Silva-Santos, José E; Mellinger-Silva, Caroline; Rosenthal, Amauri.
Affiliation
  • Landim AP; Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rio de Janeiro, Brazil.
  • Matsubara NK; Laboratório de Biologia Cardiovascular, Departamento de Farmacologia, Universidade Federal de Santa Catarina (UFSC), Florianópolis, Brazil.
  • da Silva-Santos JE; Laboratório de Biologia Cardiovascular, Departamento de Farmacologia, Universidade Federal de Santa Catarina (UFSC), Florianópolis, Brazil.
  • Mellinger-Silva C; Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil.
  • Rosenthal A; Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil.
Food Sci Technol Int ; 28(6): 489-501, 2022 Sep.
Article in En | MEDLINE | ID: mdl-34134565
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Protein Hydrolysates / Milk Proteins Language: En Journal: Food Sci Technol Int Journal subject: CIENCIAS DA NUTRICAO Year: 2022 Document type: Article Affiliation country: Brazil
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Protein Hydrolysates / Milk Proteins Language: En Journal: Food Sci Technol Int Journal subject: CIENCIAS DA NUTRICAO Year: 2022 Document type: Article Affiliation country: Brazil