Effect of High Pressure Processing and heat treatment on in vitro digestibility and trypsin inhibitor activity in lentil and faba bean protein concentrates
Alexandra E. Hall, Carmen I. Moraru
Topics & Concepts
TrypsinProteolysisDigestion (alchemy)ChemistryTrypsin inhibitorHydrolysisFood scienceIn vitroBiochemistryEnzymeChromatographyProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsMeat and Animal Product Quality