Potential of green and roasted coffee beans and spent coffee grounds to provide bioactive peptides
Everton Ribeiro, Thaís de Souza Rocha, Sandra Helena Prudêncio
Topics & Concepts
RoastingProteolysisChemistryAntioxidantFood scienceDigestion (alchemy)GlobulinDipeptidyl peptidaseIC50Green coffeeEnzymeAntioxidant capacityPeptideBiochemistryIn vitroChromatographyBiologyPhysical chemistryImmunologyProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityConsumer Attitudes and Food Labeling