Bioactive peptides from yeast: A comparative review on production methods, bioactivity, structure-function relationship, and stability-Reference-Cited by-同舟云学术

Bioactive peptides from yeast: A comparative review on production methods, bioactivity, structure-function relationship, and stability

Published:2021-12 Issue: Volume:118 Page:297-315
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Mirzaei Mahta,Shavandi Amin^ORCID,Mirdamadi Saeed^ORCID,Soleymanzadeh Nazila,Motahari Paria,Mirdamadi Niloofar,Moser Muriel^ORCID,Subra Gilles,Alimoradi Houman,Goriely Stanislas^ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference94 articles.

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3. Antihypertensive effect of spent brewer yeast peptide;Amorim;Process Biochemistry,2019

4. Antiulcer and antiproliferative properties of spent brewer's yeast peptide extracts for incorporation into foods;Amorim;Food Function,2016

5. Valorization of spent brewer's yeast: Optimization of hydrolysis process towards the generation of stable ACE-inhibitory peptides;Amorim;LWT-Food Science and technology,2019

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