Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Sesegma D. Zhamsaranova"'
Autor:
Svetlana N. Lebedeva, Bulat A. Bolkhonov, Sesegma D. Zhamsaranova, Bayana A. Bazhenova, Svetlana Yu. Leskova
Publikováno v:
Техника и технология пищевых производств, Vol 54, Iss 2, Pp 412-422 (2024)
Food allergy is a matter of global concern, proteins being a popular allergen worldwide. Enzymatic protein hydrolysates serve as hypoallergenic components in functional foods. This article describes enzymatic hydrolysates of egg and soy proteins as p
Externí odkaz:
https://doaj.org/article/c4a65b1c38b04cc09bcbecdb40b118f4
Autor:
Dmitry V. Sokolov, Bulat A. Bolkhonov, Sesegma D. Zhamsaranova, Svetlana N. Lebedeva, Bayana A. Bazhenova
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 1, Pp 86-96 (2023)
Soy continues to be one of the top sources of vegetable protein. Structurally modified soy proteins and processed products are used as part of functional foods. Enzymatic hydrolysates of food proteins have different degrees of hydrolysis and function
Externí odkaz:
https://doaj.org/article/37126e1e532f4bf2b7ad2a27494126ba