Biological conversion of red garlic (Allium sativum L) protein to bioactive peptides: ACE- DPP-IV inhibitory, and Techno-functional features

Autor: Zahra Akbarbaglu, Azin Nasrollah Zadeh, Mandana Tayefe, Roshanak Zolqadri, Atena Ramezani, Narges Mazloomi, Khashayar Sarabandi

Publikováno v: Applied Food Research, Vol 4, Iss 2, Pp 100551- (2024)

This study explores the impact of enzymolysis on the free amino acid content, techno-functional properties, free-radical scavenging, ACE, DPP-IV inhibition, iron-ion chelation and TBARS production in O/W emulsion stabilized with red garlic protein (R

Externí odkaz: https://doaj.org/article/220dcc9b1e394af9a49a2696c80983ec

The Improved Chemical, Mechanical, Rheological, and Pasting Characteristics of Protein-Rich Brown Rice by Parboiling Process Integrated with Nitrogen Fertilization

Autor: Azin NASROLLAH ZADEH, Azade GHORBANI-HASANSARAEI, Ebrahim AMIRI, Fatemeh HABIBI

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 2, Pp 45-56 (2020)

The effects of nitrogen fertilization (NF, 60-100 kg ha-1) and parboiling operation (soaking temperature (SoT, 50-80°C) and steaming time (StT, 10-15 min)) on the protein content (PC), amylose content (AC), gelatinization temperature (GT), hardness

Externí odkaz: https://doaj.org/article/1bda2a38054b426380e8d202f15dcb8a

The Improved Chemical, Mechanical, Rheological, and Pasting Characteristics of Protein-Rich Brown Rice by Parboiling Process Integrated with Nitrogen Fertilization

Autor: Fatemeh Habibi, Azade Ghorbani-HasanSaraei, Azin Nasrollah Zadeh, Ebrahim Amiri

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 2, Pp 45-56 (2020)

The effects of nitrogen fertilization (NF, 60-100 kg ha-1) and parboiling operation (soaking temperature (SoT, 50-80°C) and steaming time (StT, 10-15 min)) on the protein content (PC), amylose content (AC), gelatinization temperature (GT), hardness

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e5ee6db1fd5082e86e91c618ae18180
https://journals.usamvcluj.ro/index.php/fst/article/view/13902