Jackfruit (Artocarpus heterophyllus Lam) leaf as a new source to obtain protein hydrolysates: Physicochemical characterization, techno-functional properties and antioxidant capacity
Carolina Calderón‐Chiu, Montserrat Calderón‐Santoyo, Erasmo Herman‐Lara, Juan Arturo Ragazzo‐Sánchez
Topics & Concepts
ChemistryDPPHABTSAntioxidantSolubilityHydrolysateChromatographyHydrolysisFood scienceHydrostatic pressureDefattingBiochemistryOrganic chemistryPhysicsThermodynamicsProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesFood Chemistry and Fat Analysis