Artículos de revistas sobre el tema "Pea protein hydrolysates"
Crea una cita precisa en los estilos APA, MLA, Chicago, Harvard y otros
Consulte los 50 mejores artículos de revistas para su investigación sobre el tema "Pea protein hydrolysates".
Junto a cada fuente en la lista de referencias hay un botón "Agregar a la bibliografía". Pulsa este botón, y generaremos automáticamente la referencia bibliográfica para la obra elegida en el estilo de cita que necesites: APA, MLA, Harvard, Vancouver, Chicago, etc.
También puede descargar el texto completo de la publicación académica en formato pdf y leer en línea su resumen siempre que esté disponible en los metadatos.
Explore artículos de revistas sobre una amplia variedad de disciplinas y organice su bibliografía correctamente.
Ratnayani, Ketut, Indriani Wisnu Susanto Panjaitan y 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, n.º 1 (1 de febrero de 2017): 24. http://dx.doi.org/10.24843/jhsm.2017.v01.i01.p07.
Texto completoRuiz, Raquel, Raquel Olías, Alfonso Clemente y 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, n.º 6 (16 de junio de 2020): 793. http://dx.doi.org/10.3390/foods9060793.
Texto completoAwosika, Temitola y Rotimi E. Aluko. "Enzymatic Pea Protein Hydrolysates Are Active Trypsin and Chymotrypsin Inhibitors". Foods 8, n.º 6 (10 de junio de 2019): 200. http://dx.doi.org/10.3390/foods8060200.
Texto completoSiriporn, B., P. Thongkorn, S. Waraporn, S. Wiriyaporn, S. Sinee, A. Chiramet y E. A. Rotimi. "Antioxidant polypeptides derived from pigeon pea (Cajanus cajan (L) Mill sp.) by enzymatic hydrolysis". Food Research 8, Supplementary 2 (26 de abril de 2024): 182–89. http://dx.doi.org/10.26656/fr.2017.8(s2).146.
Texto completoHidayat, Meilinah, Sijani Prahastuti, TeresaLiliana Wargasetia, Vincentius Ferdinand, Roro Wahyudianingsih, AndreanusAndaja Soemardji, SitiFarah Rahmawati, Nova Suliska y Khomaini Hasan. "Role of pea protein hydrolysates as antinephrotoxicity". Journal of Reports in Pharmaceutical Sciences 8, n.º 1 (2019): 55. http://dx.doi.org/10.4103/jrptps.jrptps_14_17.
Texto completoSoral-Śmietana, M., A. Świgoń, R. Amarowicz y L. Sijtsma. "The solubility of trypsin pea protein hydrolysates". Nahrung / Food 42, n.º 03-04 (agosto de 1998): 217–18. http://dx.doi.org/10.1002/(sici)1521-3803(199808)42:03/04<217::aid-food217>3.3.co;2-u.
Texto completoKrasnoshtanova, Alla Al'bertovna y 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, n.º 4 (15 de diciembre de 2022): 299–309. http://dx.doi.org/10.14258/jcprm.20220410952.
Texto completoStanisavljevic, Nemanja, Goran Vukotic, Ferenc Pastor, Desanka Suznjevic, Zivko Jovanovic, Ivana Strahinic, Djordje Fira y Svetlana Radovic. "Antioxidant activity of pea protein hydrolysates produced by batch fermentation with lactic acid bacteria". Archives of Biological Sciences 67, n.º 3 (2015): 1033–42. http://dx.doi.org/10.2298/abs150130066s.
Texto completoMoreno, Cecilia, Luis Mojica, Elvira González de Mejía, Rosa María Camacho Ruiz y Diego A. Luna-Vital. "Combinations of Legume Protein Hydrolysates Synergistically Inhibit Biological Markers Associated with Adipogenesis". Foods 9, n.º 11 (17 de noviembre de 2020): 1678. http://dx.doi.org/10.3390/foods9111678.
Texto completoHumiski, L. M. y R. E. Aluko. "Physicochemical and Bitterness Properties of Enzymatic Pea Protein Hydrolysates". Journal of Food Science 72, n.º 8 (octubre de 2007): S605—S611. http://dx.doi.org/10.1111/j.1750-3841.2007.00475.x.
Texto completoBollati, Carlotta, Ruoxian Xu, Giovanna Boschin, Martina Bartolomei, Fabrizio Rivardo, Jianqiang Li, Anna Arnoldi y Carmen Lammi. "Integrated Evaluation of the Multifunctional DPP-IV and ACE Inhibitory Effect of Soybean and Pea Protein Hydrolysates". Nutrients 14, n.º 12 (8 de junio de 2022): 2379. http://dx.doi.org/10.3390/nu14122379.
Texto completoLim, Woo Su, Hyun Woo Kim, Min Hyeock Lee y Hyun Jin Park. "Improved printability of pea protein hydrolysates for protein-enriched 3D printed foods". Journal of Food Engineering 350 (agosto de 2023): 111502. http://dx.doi.org/10.1016/j.jfoodeng.2023.111502.
Texto completoFrączek, R., E. Kostyra, H. Kostyra y S. Krawczuk. "Immunoreactive properties of pea protein extract and its trypsin hydrolysates". Journal of Animal and Feed Sciences 16, n.º 3 (6 de septiembre de 2007): 472–84. http://dx.doi.org/10.22358/jafs/66803/2007.
Texto completoMarinova, Margarita D. y Bozhidar P. Tchorbanov. "Preparation of Antioxidant Enzymatic Hydrolysates from Honeybee-Collected Pollen Using Plant Enzymes". Enzyme Research 2010 (9 de enero de 2010): 1–5. http://dx.doi.org/10.4061/2010/415949.
Texto completoBarac, Miroljub, Slavica Cabrilo, Sladjana Stanojevic, Mirjana Pesic, Milica Pavlicevic, Branislav Zlatkovic y Miodrag Jankovic. "Functional properties of protein hydrolysates from pea (Pisum sativum,L) seeds". International Journal of Food Science & Technology 47, n.º 7 (3 de mayo de 2012): 1457–67. http://dx.doi.org/10.1111/j.1365-2621.2012.02993.x.
Texto completoZhao, Dan y Xiaolan Liu. "Purification, Identification and Evaluation of Antioxidant Peptides from Pea Protein Hydrolysates". Molecules 28, n.º 7 (25 de marzo de 2023): 2952. http://dx.doi.org/10.3390/molecules28072952.
Texto completoKöstekli Büyükcan, Mine y Sibel Karakaya. "Comparison of some functional properties and protein profiles of different protein sources with egg components". Italian Journal of Food Science 33, n.º 2 (31 de julio de 2021): 142–55. http://dx.doi.org/10.15586/ijfs.v33i2.2055.
Texto completoRizzello, Carlo Giuseppe, Anna Lavecchia, Valerio Gramaglia y Marco Gobbetti. "Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread". Applied and Environmental Microbiology 81, n.º 12 (10 de abril de 2015): 4195–206. http://dx.doi.org/10.1128/aem.04088-14.
Texto completoLi, Huan y >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, n.º 3-4 (enero de 2006): 178–89. http://dx.doi.org/10.1080/09637480600659144.
Texto completoBarbana, Chockry y Joyce Irene Boye. "Angiotensin I-converting enzyme inhibitory activity of chickpea and pea protein hydrolysates". Food Research International 43, n.º 6 (julio de 2010): 1642–49. http://dx.doi.org/10.1016/j.foodres.2010.05.003.
Texto completoTamm, F., S. Herbst, A. Brodkorb y S. Drusch. "Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules". Food Hydrocolloids 58 (julio de 2016): 204–14. http://dx.doi.org/10.1016/j.foodhyd.2016.02.032.
Texto completoGirgih, Abraham T., Dongfang Chao, Lin Lin, Rong He, Stephanie Jung y 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 (diciembre de 2015): 510–16. http://dx.doi.org/10.1016/j.foodchem.2015.05.024.
Texto completoZhou, Xue, Heping Cui, Qiang Zhang, Khizar Hayat, Jingyang Yu, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang y Chi-Tang Ho. "Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein". Food Research International 140 (febrero de 2021): 109985. http://dx.doi.org/10.1016/j.foodres.2020.109985.
Texto completoAluko, Rotimi E. "Determination of Nutritional and Bioactive Properties of Peptides in Enzymatic Pea, Chickpea, and Mung Bean Protein Hydrolysates". Journal of AOAC INTERNATIONAL 91, n.º 4 (1 de julio de 2008): 947–56. http://dx.doi.org/10.1093/jaoac/91.4.947.
Texto completoSzerszunowicz, Iwona y Szymon Kozicki. "Plant-Derived Proteins and Peptides as Potential Immunomodulators". Molecules 29, n.º 1 (29 de diciembre de 2023): 209. http://dx.doi.org/10.3390/molecules29010209.
Texto completoŚwiątecka, Dominika, Aleksander Świątecki, Henryk Kostyra, Katarzyna Marciniak-Darmochwał y Elżbieta Kostyra. "The impact of pea protein hydrolysates on bacterial physiological activity—An in vitro study". International Journal of Food Microbiology 140, n.º 2-3 (junio de 2010): 263–70. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.03.015.
Texto completoZhang, Yianna Y., Regine Stockmann, Ken Ng, James A. Broadbent, Sally Stockwell, Hafiz Suleria, Noor E. Karishma Shaik, Ranjith R. Unnithan y Said Ajlouni. "Characterization of Fe(III)-binding peptides from pea protein hydrolysates targeting enhanced iron bioavailability". Food Chemistry 405 (marzo de 2023): 134887. http://dx.doi.org/10.1016/j.foodchem.2022.134887.
Texto completoOsman, Ali, Abdel-Rahaman M. Merwad, Azza H. Mohamed y Mahmoud Sitohy. "Foliar Spray with Pepsin-and Papain-Whey Protein Hydrolysates Promotes the Productivity of Pea Plants Cultivated in Clay Loam Soil". Molecules 26, n.º 9 (10 de mayo de 2021): 2805. http://dx.doi.org/10.3390/molecules26092805.
Texto completoCHENTOUF, Aouatif. "Antioxidant Activity of Food Protein: Yellow Pea Protein Isolate NUTRALYS® S85F in a cell free Environment". Nutrition and Food Processing 4, n.º 8 (8 de diciembre de 2021): 01–05. http://dx.doi.org/10.31579/2637-8914/075.
Texto completoPanasiuk, R., R. Amarowicz, H. Kostyra y L. Sijtsma. "Determination of α-amino nitrogen in pea protein hydrolysates: a comparison of three analytical methods". Food Chemistry 62, n.º 3 (julio de 1998): 363–67. http://dx.doi.org/10.1016/s0308-8146(97)00164-7.
Texto completoAsen, Nancy D., Ogadimma D. Okagu, Chibuike C. Udenigwe y Rotimi E. Aluko. "Butyrylcholinesterase inhibitory activity of peptides identified from yellow field pea (Pisum sativum) enzymatic protein hydrolysates". Journal of Functional Foods 106 (julio de 2023): 105590. http://dx.doi.org/10.1016/j.jff.2023.105590.
Texto completoXia, Yixuan, Ling Zhu, Gangcheng Wu, Tongtong Liu, Xiaojing Li, Xingguo Wang y Hui Zhang. "Comparative study of various methods used for bitterness reduction from pea (Pisum sativum L.) protein hydrolysates". LWT 159 (abril de 2022): 113228. http://dx.doi.org/10.1016/j.lwt.2022.113228.
Texto completoChao, Dongfang, Rong He, Stephanie Jung y Rotimi E. Aluko. "Effect of pressure or temperature pretreatment of isolated pea protein on properties of the enzymatic hydrolysates". Food Research International 54, n.º 2 (diciembre de 2013): 1528–34. http://dx.doi.org/10.1016/j.foodres.2013.09.020.
Texto completoWang, Shuguang, Mouming Zhao, Hongbing Fan y Jianping Wu. "Peptidomics Study of Plant-Based Meat Analogs as a Source of Bioactive Peptides". Foods 12, n.º 5 (2 de marzo de 2023): 1061. http://dx.doi.org/10.3390/foods12051061.
Texto completoAndarwulan, Nuri y Kalidas Shetty. "Improvement of pea (Pisum sativum) seed vigour response by fish protein hydrolysates in combination with acetyl salicylic acid". Process Biochemistry 35, n.º 1-2 (octubre de 1999): 159–65. http://dx.doi.org/10.1016/s0032-9592(99)00047-3.
Texto completoOlagunju, Aderonke I., Olufunmilayo S. Omoba, Victor N. Enujiugha, Adeola M. Alashi y Rotimi E. Aluko. "Pigeon pea enzymatic protein hydrolysates and ultrafiltration peptide fractions as potential sources of antioxidant peptides: An in vitro study". LWT 97 (noviembre de 2018): 269–78. http://dx.doi.org/10.1016/j.lwt.2018.07.003.
Texto completoSu, Guowan, Yuxi Xie, Ruili Liu, Guodong Cui, Mouming Zhao y Jianan Zhang. "Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides". Food Bioscience 56 (diciembre de 2023): 103261. http://dx.doi.org/10.1016/j.fbio.2023.103261.
Texto completoZhang, Xiaogang, Parinya Noisa y Jirawat Yongsawatdigul. "Chemical and Cellular Antioxidant Activities of In Vitro Digesta of Tilapia Protein and Its Hydrolysates". Foods 9, n.º 6 (25 de junio de 2020): 833. http://dx.doi.org/10.3390/foods9060833.
Texto completoAwosika, Temitola O. y 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, n.º 6 (4 de enero de 2019): 2021–34. http://dx.doi.org/10.1111/ijfs.14087.
Texto completoNongonierma, Alice B. y 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, n.º 1-3 (7 de mayo de 2015): 19–29. http://dx.doi.org/10.1007/s13228-015-0039-2.
Texto completoBakratsas, Georgios, Angeliki Polydera, Oskar Nilson, Alexandra V. Chatzikonstantinou, Charilaos Xiros, Petros Katapodis y 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, n.º 12 (7 de junio de 2023): 2295. http://dx.doi.org/10.3390/foods12122295.
Texto completoRatnayani, Ketut, Putu Ajeng Agustini, Ni Wayan Wisaniyasa, Ni Made Puspawati y 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, n.º 12 (10 de diciembre de 2023): 101–8. http://dx.doi.org/10.20546/ijcmas.2023.1212.013.
Texto completoHäberer, C. D., K. Diepvens, N. Geary y W. Langhans. "Intragastric infusion of pea protein hydrolysate reduces food intake more than pea protein." Appetite 49, n.º 1 (julio de 2007): 295. http://dx.doi.org/10.1016/j.appet.2007.03.081.
Texto completoDaher, Dahlia, Barbara Deracinois, Alain Baniel, Elodie Wattez, Justine Dantin, Renato Froidevaux, Sylvie Chollet y 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, n.º 10 (24 de septiembre de 2020): 1354. http://dx.doi.org/10.3390/foods9101354.
Texto completoHäberer, Doreen, Maria Tasker, Martin Foltz, Nori Geary, Margriet Westerterp y Wolfgang Langhans. "Intragastric infusion of pea-protein hydrolysate reduces test-meal size in rats more than pea protein". Physiology & Behavior 104, n.º 5 (octubre de 2011): 1041–47. http://dx.doi.org/10.1016/j.physbeh.2011.07.003.
Texto completoLi, Huan y Rotimi E. Aluko. "Identification and Inhibitory Properties of Multifunctional Peptides from Pea Protein Hydrolysate". Journal of Agricultural and Food Chemistry 58, n.º 21 (10 de noviembre de 2010): 11471–76. http://dx.doi.org/10.1021/jf102538g.
Texto completoSoral-Smietana, Maria, Ryszard Amarowicz, Alicja Swigon y Lolke Sijtsma. "Comparison of solubility of pea protein hydrolysate by three analytical methods". International Journal of Food Sciences and Nutrition 50, n.º 6 (enero de 1999): 407–11. http://dx.doi.org/10.1080/096374899100978.
Texto completoSarigiannidou, Krystalia, Davide Odelli, Flemming Jessen, Mohammad Amin Mohammadifar, Fatemeh Ajalloueian, Mar Vall-llosera, Antonio Fernandes de Carvalho y Federico Casanova. "Interfacial Properties of Pea Protein Hydrolysate: The Effect of Ionic Strength". Colloids and Interfaces 6, n.º 4 (7 de diciembre de 2022): 76. http://dx.doi.org/10.3390/colloids6040076.
Texto completoVerma, Nitin, Mukesh C. Bansal y Vivek Kumar. "Pea peel waste: A lignocellulosic waste and its utility in cellulase production by Tricoderma reesei under solid state cultivation". BioResources 6, n.º 2 (16 de marzo de 2011): 1505–19. http://dx.doi.org/10.15376/biores.6.2.1505-1519.
Texto completoLiao, Wang, Xinyi Cao, Hui Xia, Shaokang Wang y 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, n.º 16 (18 de agosto de 2022): 10254. http://dx.doi.org/10.3390/ijerph191610254.
Texto completo