Pigeon pea enzymatic protein hydrolysates and ultrafiltration peptide fractions as potential sources of antioxidant peptides: An in vitro study-Reference-Cited by-同舟云学术

Pigeon pea enzymatic protein hydrolysates and ultrafiltration peptide fractions as potential sources of antioxidant peptides: An in vitro study

Published:2018-11 Issue: Volume:97 Page:269-278
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Olagunju Aderonke I.^ORCID,Omoba Olufunmilayo S.,Enujiugha Victor N.,Alashi Adeola M.^ORCID,Aluko Rotimi E.

Funder

Tertiary Education Trust Fund

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

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3. Comparative efficiency of microbial enzyme preparations versus pancreatin for in vitro alimentary protein digestion;Andriamihaja;Amino Acids,2013

4. Comparative study on chemical composition and functional properties of three Nigerian legumes (jack beans, pigeon pea and cowpea);Arawande;Journal of Emerging Trends in Engineering and Applied Sciences,2013

5. Inhibitory properties of Bambara groundnut protein hydrolysate and peptide fractions against angiotensin-converting enzymes, renin and free radical;Arise;Journal of the Science of Food and Agriculture,2016

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