A highly active esterase from Lactobacillus helveticus hydrolyzes chlorogenic acid in sunflower meal to prevent chlorogenic acid induced greening in sunflower protein isolates-Reference-Cited by-同舟云学术

A highly active esterase from Lactobacillus helveticus hydrolyzes chlorogenic acid in sunflower meal to prevent chlorogenic acid induced greening in sunflower protein isolates

Published:2022-12 Issue: Volume:162 Page:111996
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lo Verde Christine,Pepra-Ameyaw Nana Baah,Drucker Charles T.,Okumura Tracie L.S.,Lyon Katherine A.,Muniz Julia C.,Sermet Chloe S.,Were Senger Lilian,Owens Cedric P.

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

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4. Purification and characterization of a chlorogenic acid hydrolase from Aspergillus niger catalysing the hydrolysis of chlorogenic acid;Asther;Journal of Biotechnology,2005

5. Acidulant effect on greening, reducing capacity, and tryptophan fluorescence of sunflower butter cookie dough during refrigerated storage;Atonfack;Journal of the Science of Food and Agriculture,2019

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1. Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation;Trends in Food Science & Technology;2024-07

2. A surface multiple imprinting layers membrane with well-oriented recognition sites for selective separation of chlorogenic acid from Ficus carica L.;Food Chemistry;2024-02

3. Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate;Future Foods;2023-12

4. The structure of a Lactobacillus helveticus chlorogenic acid esterase and the dynamics of its insertion domain provide insights into substrate binding;FEBS Letters;2023-10-02

5. Hydrolysis of chlorogenic acid in sunflower flour increases consumer acceptability of sunflower flour cookies by improving cookie color;Journal of Food Science;2023-07-08