Zeitschriftenartikel zum Thema „Pea protein hydrolysates“
Geben Sie eine Quelle nach APA, MLA, Chicago, Harvard und anderen Zitierweisen an
Machen Sie sich mit Top-50 Zeitschriftenartikel für die Forschung zum Thema "Pea protein hydrolysates" bekannt.
Neben jedem Werk im Literaturverzeichnis ist die Option "Zur Bibliographie hinzufügen" verfügbar. Nutzen Sie sie, wird Ihre bibliographische Angabe des gewählten Werkes nach der nötigen Zitierweise (APA, MLA, Harvard, Chicago, Vancouver usw.) automatisch gestaltet.
Sie können auch den vollen Text der wissenschaftlichen Publikation im PDF-Format herunterladen und eine Online-Annotation der Arbeit lesen, wenn die relevanten Parameter in den Metadaten verfügbar sind.
Sehen Sie die Zeitschriftenartikel für verschiedene Spezialgebieten durch und erstellen Sie Ihre Bibliographie auf korrekte Weise.
Ratnayani, Ketut, Indriani Wisnu Susanto Panjaitan und Ni Made Puspawati. „SCREENING POTENTIAL ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF PROTEIN HYDROLYSATES DERIVED FROM GERMINATED LABLAB BEAN, PIGEON PEA AND KIDNEY BEAN“. Journal of Health Sciences and Medicine 1, Nr. 1 (01.02.2017): 24. http://dx.doi.org/10.24843/jhsm.2017.v01.i01.p07.
Der volle Inhalt der QuelleRuiz, Raquel, Raquel Olías, Alfonso Clemente und Luis A. Rubio. „A Pea (Pisum sativum L.) Seed Vicilins Hydrolysate Exhibits PPARγ Ligand Activity and Modulates Adipocyte Differentiation in a 3T3-L1 Cell Culture Model“. Foods 9, Nr. 6 (16.06.2020): 793. http://dx.doi.org/10.3390/foods9060793.
Der volle Inhalt der QuelleAwosika, Temitola, und Rotimi E. Aluko. „Enzymatic Pea Protein Hydrolysates Are Active Trypsin and Chymotrypsin Inhibitors“. Foods 8, Nr. 6 (10.06.2019): 200. http://dx.doi.org/10.3390/foods8060200.
Der volle Inhalt der QuelleSiriporn, B., P. Thongkorn, S. Waraporn, S. Wiriyaporn, S. Sinee, A. Chiramet und E. A. Rotimi. „Antioxidant polypeptides derived from pigeon pea (Cajanus cajan (L) Mill sp.) by enzymatic hydrolysis“. Food Research 8, Supplementary 2 (26.04.2024): 182–89. http://dx.doi.org/10.26656/fr.2017.8(s2).146.
Der volle Inhalt der QuelleHidayat, Meilinah, Sijani Prahastuti, TeresaLiliana Wargasetia, Vincentius Ferdinand, Roro Wahyudianingsih, AndreanusAndaja Soemardji, SitiFarah Rahmawati, Nova Suliska und Khomaini Hasan. „Role of pea protein hydrolysates as antinephrotoxicity“. Journal of Reports in Pharmaceutical Sciences 8, Nr. 1 (2019): 55. http://dx.doi.org/10.4103/jrptps.jrptps_14_17.
Der volle Inhalt der QuelleSoral-Śmietana, M., A. Świgoń, R. Amarowicz und L. Sijtsma. „The solubility of trypsin pea protein hydrolysates“. Nahrung / Food 42, Nr. 03-04 (August 1998): 217–18. http://dx.doi.org/10.1002/(sici)1521-3803(199808)42:03/04<217::aid-food217>3.3.co;2-u.
Der volle Inhalt der QuelleKrasnoshtanova, Alla Al'bertovna, und Leonid Viktorovich Shul'ts. „PREPARATION AND EVALUATION OF THE FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES AND HY-DROLYSATES FROM PLANT RAW MATERIALS“. chemistry of plant raw material, Nr. 4 (15.12.2022): 299–309. http://dx.doi.org/10.14258/jcprm.20220410952.
Der volle Inhalt der QuelleStanisavljevic, Nemanja, Goran Vukotic, Ferenc Pastor, Desanka Suznjevic, Zivko Jovanovic, Ivana Strahinic, Djordje Fira und Svetlana Radovic. „Antioxidant activity of pea protein hydrolysates produced by batch fermentation with lactic acid bacteria“. Archives of Biological Sciences 67, Nr. 3 (2015): 1033–42. http://dx.doi.org/10.2298/abs150130066s.
Der volle Inhalt der QuelleMoreno, Cecilia, Luis Mojica, Elvira González de Mejía, Rosa María Camacho Ruiz und Diego A. Luna-Vital. „Combinations of Legume Protein Hydrolysates Synergistically Inhibit Biological Markers Associated with Adipogenesis“. Foods 9, Nr. 11 (17.11.2020): 1678. http://dx.doi.org/10.3390/foods9111678.
Der volle Inhalt der QuelleHumiski, L. M., und R. E. Aluko. „Physicochemical and Bitterness Properties of Enzymatic Pea Protein Hydrolysates“. Journal of Food Science 72, Nr. 8 (Oktober 2007): S605—S611. http://dx.doi.org/10.1111/j.1750-3841.2007.00475.x.
Der volle Inhalt der QuelleBollati, Carlotta, Ruoxian Xu, Giovanna Boschin, Martina Bartolomei, Fabrizio Rivardo, Jianqiang Li, Anna Arnoldi und Carmen Lammi. „Integrated Evaluation of the Multifunctional DPP-IV and ACE Inhibitory Effect of Soybean and Pea Protein Hydrolysates“. Nutrients 14, Nr. 12 (08.06.2022): 2379. http://dx.doi.org/10.3390/nu14122379.
Der volle Inhalt der QuelleLim, Woo Su, Hyun Woo Kim, Min Hyeock Lee und Hyun Jin Park. „Improved printability of pea protein hydrolysates for protein-enriched 3D printed foods“. Journal of Food Engineering 350 (August 2023): 111502. http://dx.doi.org/10.1016/j.jfoodeng.2023.111502.
Der volle Inhalt der QuelleFrączek, R., E. Kostyra, H. Kostyra und S. Krawczuk. „Immunoreactive properties of pea protein extract and its trypsin hydrolysates“. Journal of Animal and Feed Sciences 16, Nr. 3 (06.09.2007): 472–84. http://dx.doi.org/10.22358/jafs/66803/2007.
Der volle Inhalt der QuelleMarinova, Margarita D., und Bozhidar P. Tchorbanov. „Preparation of Antioxidant Enzymatic Hydrolysates from Honeybee-Collected Pollen Using Plant Enzymes“. Enzyme Research 2010 (09.01.2010): 1–5. http://dx.doi.org/10.4061/2010/415949.
Der volle Inhalt der QuelleBarac, Miroljub, Slavica Cabrilo, Sladjana Stanojevic, Mirjana Pesic, Milica Pavlicevic, Branislav Zlatkovic und Miodrag Jankovic. „Functional properties of protein hydrolysates from pea (Pisum sativum,L) seeds“. International Journal of Food Science & Technology 47, Nr. 7 (03.05.2012): 1457–67. http://dx.doi.org/10.1111/j.1365-2621.2012.02993.x.
Der volle Inhalt der QuelleZhao, Dan, und Xiaolan Liu. „Purification, Identification and Evaluation of Antioxidant Peptides from Pea Protein Hydrolysates“. Molecules 28, Nr. 7 (25.03.2023): 2952. http://dx.doi.org/10.3390/molecules28072952.
Der volle Inhalt der QuelleKöstekli Büyükcan, Mine, und Sibel Karakaya. „Comparison of some functional properties and protein profiles of different protein sources with egg components“. Italian Journal of Food Science 33, Nr. 2 (31.07.2021): 142–55. http://dx.doi.org/10.15586/ijfs.v33i2.2055.
Der volle Inhalt der QuelleRizzello, Carlo Giuseppe, Anna Lavecchia, Valerio Gramaglia und Marco Gobbetti. „Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread“. Applied and Environmental Microbiology 81, Nr. 12 (10.04.2015): 4195–206. http://dx.doi.org/10.1128/aem.04088-14.
Der volle Inhalt der QuelleLi, Huan, und >Rotimi E. Aluko. „Structural modulation of calmodulin and calmodulin-dependent protein kinase II by pea protein hydrolysates“. International Journal of Food Sciences and Nutrition 57, Nr. 3-4 (Januar 2006): 178–89. http://dx.doi.org/10.1080/09637480600659144.
Der volle Inhalt der QuelleBarbana, Chockry, und Joyce Irene Boye. „Angiotensin I-converting enzyme inhibitory activity of chickpea and pea protein hydrolysates“. Food Research International 43, Nr. 6 (Juli 2010): 1642–49. http://dx.doi.org/10.1016/j.foodres.2010.05.003.
Der volle Inhalt der QuelleTamm, F., S. Herbst, A. Brodkorb und S. Drusch. „Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules“. Food Hydrocolloids 58 (Juli 2016): 204–14. http://dx.doi.org/10.1016/j.foodhyd.2016.02.032.
Der volle Inhalt der QuelleGirgih, Abraham T., Dongfang Chao, Lin Lin, Rong He, Stephanie Jung und Rotimi E. Aluko. „Enzymatic protein hydrolysates from high pressure-pretreated isolated pea proteins have better antioxidant properties than similar hydrolysates produced from heat pretreatment“. Food Chemistry 188 (Dezember 2015): 510–16. http://dx.doi.org/10.1016/j.foodchem.2015.05.024.
Der volle Inhalt der QuelleZhou, Xue, Heping Cui, Qiang Zhang, Khizar Hayat, Jingyang Yu, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang und Chi-Tang Ho. „Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein“. Food Research International 140 (Februar 2021): 109985. http://dx.doi.org/10.1016/j.foodres.2020.109985.
Der volle Inhalt der QuelleAluko, Rotimi E. „Determination of Nutritional and Bioactive Properties of Peptides in Enzymatic Pea, Chickpea, and Mung Bean Protein Hydrolysates“. Journal of AOAC INTERNATIONAL 91, Nr. 4 (01.07.2008): 947–56. http://dx.doi.org/10.1093/jaoac/91.4.947.
Der volle Inhalt der QuelleSzerszunowicz, Iwona, und Szymon Kozicki. „Plant-Derived Proteins and Peptides as Potential Immunomodulators“. Molecules 29, Nr. 1 (29.12.2023): 209. http://dx.doi.org/10.3390/molecules29010209.
Der volle Inhalt der QuelleŚwiątecka, Dominika, Aleksander Świątecki, Henryk Kostyra, Katarzyna Marciniak-Darmochwał und Elżbieta Kostyra. „The impact of pea protein hydrolysates on bacterial physiological activity—An in vitro study“. International Journal of Food Microbiology 140, Nr. 2-3 (Juni 2010): 263–70. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.03.015.
Der volle Inhalt der QuelleZhang, Yianna Y., Regine Stockmann, Ken Ng, James A. Broadbent, Sally Stockwell, Hafiz Suleria, Noor E. Karishma Shaik, Ranjith R. Unnithan und Said Ajlouni. „Characterization of Fe(III)-binding peptides from pea protein hydrolysates targeting enhanced iron bioavailability“. Food Chemistry 405 (März 2023): 134887. http://dx.doi.org/10.1016/j.foodchem.2022.134887.
Der volle Inhalt der QuelleOsman, Ali, Abdel-Rahaman M. Merwad, Azza H. Mohamed und Mahmoud Sitohy. „Foliar Spray with Pepsin-and Papain-Whey Protein Hydrolysates Promotes the Productivity of Pea Plants Cultivated in Clay Loam Soil“. Molecules 26, Nr. 9 (10.05.2021): 2805. http://dx.doi.org/10.3390/molecules26092805.
Der volle Inhalt der QuelleCHENTOUF, Aouatif. „Antioxidant Activity of Food Protein: Yellow Pea Protein Isolate NUTRALYS® S85F in a cell free Environment“. Nutrition and Food Processing 4, Nr. 8 (08.12.2021): 01–05. http://dx.doi.org/10.31579/2637-8914/075.
Der volle Inhalt der QuellePanasiuk, R., R. Amarowicz, H. Kostyra und L. Sijtsma. „Determination of α-amino nitrogen in pea protein hydrolysates: a comparison of three analytical methods“. Food Chemistry 62, Nr. 3 (Juli 1998): 363–67. http://dx.doi.org/10.1016/s0308-8146(97)00164-7.
Der volle Inhalt der QuelleAsen, Nancy D., Ogadimma D. Okagu, Chibuike C. Udenigwe und Rotimi E. Aluko. „Butyrylcholinesterase inhibitory activity of peptides identified from yellow field pea (Pisum sativum) enzymatic protein hydrolysates“. Journal of Functional Foods 106 (Juli 2023): 105590. http://dx.doi.org/10.1016/j.jff.2023.105590.
Der volle Inhalt der QuelleXia, Yixuan, Ling Zhu, Gangcheng Wu, Tongtong Liu, Xiaojing Li, Xingguo Wang und Hui Zhang. „Comparative study of various methods used for bitterness reduction from pea (Pisum sativum L.) protein hydrolysates“. LWT 159 (April 2022): 113228. http://dx.doi.org/10.1016/j.lwt.2022.113228.
Der volle Inhalt der QuelleChao, Dongfang, Rong He, Stephanie Jung und Rotimi E. Aluko. „Effect of pressure or temperature pretreatment of isolated pea protein on properties of the enzymatic hydrolysates“. Food Research International 54, Nr. 2 (Dezember 2013): 1528–34. http://dx.doi.org/10.1016/j.foodres.2013.09.020.
Der volle Inhalt der QuelleWang, Shuguang, Mouming Zhao, Hongbing Fan und Jianping Wu. „Peptidomics Study of Plant-Based Meat Analogs as a Source of Bioactive Peptides“. Foods 12, Nr. 5 (02.03.2023): 1061. http://dx.doi.org/10.3390/foods12051061.
Der volle Inhalt der QuelleAndarwulan, Nuri, und Kalidas Shetty. „Improvement of pea (Pisum sativum) seed vigour response by fish protein hydrolysates in combination with acetyl salicylic acid“. Process Biochemistry 35, Nr. 1-2 (Oktober 1999): 159–65. http://dx.doi.org/10.1016/s0032-9592(99)00047-3.
Der volle Inhalt der QuelleOlagunju, Aderonke I., Olufunmilayo S. Omoba, Victor N. Enujiugha, Adeola M. Alashi und Rotimi E. Aluko. „Pigeon pea enzymatic protein hydrolysates and ultrafiltration peptide fractions as potential sources of antioxidant peptides: An in vitro study“. LWT 97 (November 2018): 269–78. http://dx.doi.org/10.1016/j.lwt.2018.07.003.
Der volle Inhalt der QuelleSu, Guowan, Yuxi Xie, Ruili Liu, Guodong Cui, Mouming Zhao und Jianan Zhang. „Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides“. Food Bioscience 56 (Dezember 2023): 103261. http://dx.doi.org/10.1016/j.fbio.2023.103261.
Der volle Inhalt der QuelleZhang, Xiaogang, Parinya Noisa und Jirawat Yongsawatdigul. „Chemical and Cellular Antioxidant Activities of In Vitro Digesta of Tilapia Protein and Its Hydrolysates“. Foods 9, Nr. 6 (25.06.2020): 833. http://dx.doi.org/10.3390/foods9060833.
Der volle Inhalt der QuelleAwosika, Temitola O., und Rotimi E. Aluko. „Inhibition of the in vitro activities of α‐amylase, α‐glucosidase and pancreatic lipase by yellow field pea ( Pisum sativum L.) protein hydrolysates“. International Journal of Food Science & Technology 54, Nr. 6 (04.01.2019): 2021–34. http://dx.doi.org/10.1111/ijfs.14087.
Der volle Inhalt der QuelleNongonierma, Alice B., und Richard J. FitzGerald. „Investigation of the Potential of Hemp, Pea, Rice and Soy Protein Hydrolysates as a Source of Dipeptidyl Peptidase IV (DPP-IV) Inhibitory Peptides“. Food Digestion 6, Nr. 1-3 (07.05.2015): 19–29. http://dx.doi.org/10.1007/s13228-015-0039-2.
Der volle Inhalt der QuelleBakratsas, Georgios, Angeliki Polydera, Oskar Nilson, Alexandra V. Chatzikonstantinou, Charilaos Xiros, Petros Katapodis und Haralambos Stamatis. „Mycoprotein Production by Submerged Fermentation of the Edible Mushroom Pleurotus ostreatus in a Batch Stirred Tank Bioreactor Using Agro-Industrial Hydrolysate“. Foods 12, Nr. 12 (07.06.2023): 2295. http://dx.doi.org/10.3390/foods12122295.
Der volle Inhalt der QuelleRatnayani, Ketut, Putu Ajeng Agustini, Ni Wayan Wisaniyasa, Ni Made Puspawati und I. Nengah Wirajana. „Enzymatic Hydrolysis of Pigeon Pea Sprout Protein and its Potential to Generate Savory Taste“. International Journal of Current Microbiology and Applied Sciences 12, Nr. 12 (10.12.2023): 101–8. http://dx.doi.org/10.20546/ijcmas.2023.1212.013.
Der volle Inhalt der QuelleHäberer, C. D., K. Diepvens, N. Geary und W. Langhans. „Intragastric infusion of pea protein hydrolysate reduces food intake more than pea protein.“ Appetite 49, Nr. 1 (Juli 2007): 295. http://dx.doi.org/10.1016/j.appet.2007.03.081.
Der volle Inhalt der QuelleDaher, Dahlia, Barbara Deracinois, Alain Baniel, Elodie Wattez, Justine Dantin, Renato Froidevaux, Sylvie Chollet und Christophe Flahaut. „Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins“. Foods 9, Nr. 10 (24.09.2020): 1354. http://dx.doi.org/10.3390/foods9101354.
Der volle Inhalt der QuelleHäberer, Doreen, Maria Tasker, Martin Foltz, Nori Geary, Margriet Westerterp und Wolfgang Langhans. „Intragastric infusion of pea-protein hydrolysate reduces test-meal size in rats more than pea protein“. Physiology & Behavior 104, Nr. 5 (Oktober 2011): 1041–47. http://dx.doi.org/10.1016/j.physbeh.2011.07.003.
Der volle Inhalt der QuelleLi, Huan, und Rotimi E. Aluko. „Identification and Inhibitory Properties of Multifunctional Peptides from Pea Protein Hydrolysate“. Journal of Agricultural and Food Chemistry 58, Nr. 21 (10.11.2010): 11471–76. http://dx.doi.org/10.1021/jf102538g.
Der volle Inhalt der QuelleSoral-Smietana, Maria, Ryszard Amarowicz, Alicja Swigon und Lolke Sijtsma. „Comparison of solubility of pea protein hydrolysate by three analytical methods“. International Journal of Food Sciences and Nutrition 50, Nr. 6 (Januar 1999): 407–11. http://dx.doi.org/10.1080/096374899100978.
Der volle Inhalt der QuelleSarigiannidou, Krystalia, Davide Odelli, Flemming Jessen, Mohammad Amin Mohammadifar, Fatemeh Ajalloueian, Mar Vall-llosera, Antonio Fernandes de Carvalho und Federico Casanova. „Interfacial Properties of Pea Protein Hydrolysate: The Effect of Ionic Strength“. Colloids and Interfaces 6, Nr. 4 (07.12.2022): 76. http://dx.doi.org/10.3390/colloids6040076.
Der volle Inhalt der QuelleVerma, Nitin, Mukesh C. Bansal und Vivek Kumar. „Pea peel waste: A lignocellulosic waste and its utility in cellulase production by Tricoderma reesei under solid state cultivation“. BioResources 6, Nr. 2 (16.03.2011): 1505–19. http://dx.doi.org/10.15376/biores.6.2.1505-1519.
Der volle Inhalt der QuelleLiao, Wang, Xinyi Cao, Hui Xia, Shaokang Wang und Guiju Sun. „Pea Protein-Derived Peptides Inhibit Hepatic Glucose Production via the Gluconeogenic Signaling in the AML-12 Cells“. International Journal of Environmental Research and Public Health 19, Nr. 16 (18.08.2022): 10254. http://dx.doi.org/10.3390/ijerph191610254.
Der volle Inhalt der Quelle