Functional Properties of Faba Bean Protein and Effect of Enzymatic Hydrolysis on Its Antioxidant Activity

Zagazig Journal of Agricultural Research
doi 10.21608/zjar.2019.40325
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Egypts Presidential Specialized Council for Education and Scientific Research

Related search

Antioxidant Activity of Faba Bean Extracts

2019English

Enzymatic Hydrolysis of Bean Protein Concentrates for the Production of Antioxidant Peptides Using a Statistical Mixture Design

2016English

Effect of Enzymatic Hydrolysis on the Nutritional and Functional Properties of Nile Tilapia (Oreochromis Niloticus) Proteins

American Journal of Biochemistry and Molecular Biology
BiochemistryGeneticsMolecular Biology
2011English

Effect of Soaking and Cooking on Nutritional and Quality Properties of Faba Bean

Journal of Food and Dairy Sciences
2019English

Effect of Sprouting on Amino Acids, Protein Solubility and Availability in Green and White Faba Bean (Vicia Faba L.)

Advance Journal of Food Science and Technology
2014English

Effects of Microbial Transglutaminase Treatment on Physiochemical Properties and Emulsifying Functionality of Faba Bean Protein Isolate

LWT - Food Science and Technology
Food Science
2019English

Effect of Enzymatic Hydrolysis on Some Physicochemical Properties of Root and Tuber Granular Starches

Food Science and Technology
BiotechnologyFood Science
2010English

EFFECT OF GAMMA RADIATION ON PHYTOCHEMICAL COMPOUNDS IN FABA BEAN (Vicia Faba L.)

Zagazig Journal of Agricultural Research
2019English

Effect of Cross-Linking and Enzymatic Hydrolysis Composite Modification on the Properties of Rice Starches

Molecules
Organic ChemistryMolecular MedicineAnalytical ChemistryTheoretical ChemistryPharmaceutical ScienceMedicineDrug DiscoveryChemistryPhysical
2012English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy