Fortification of Maize Tortilla with an Optimized Chickpea Hydrolysate and Its Effect on DPPIV Inhibition Capacity and Physicochemical Characteristics. | Foods;10(8)2021 Aug 09. | MEDLINE

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Fortification of Maize Tortilla with an Optimized Chickpea Hydrolysate and Its Effect on DPPIV Inhibition Capacity and Physicochemical Characteristics.

Acevedo-Martinez, Karla A; Gonzalez de Mejia, Elvira.

Affiliation

Acevedo-Martinez KA; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
Gonzalez de Mejia E; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.

Foods ; 10(8)2021 Aug 09.

Article in En | MEDLINE | ID: mdl-34441612

Key words

DPPIV; bioactive peptides; bromelain; chickpea; enzymatic hydrolysis; hydrolysate; protein fortification; type 2 diabetes

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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2021 Document type: Article Affiliation country: Country of publication:

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2021 Document type: Article Affiliation country: Country of publication: