Enhancing the nutritional and bioactive benefits of faba bean flour by combining preprocessing and thermoplastic extrusion: A comprehensive study on digestion-resistant peptides
Rebeca Salvador‐Reyes, María Teresa Pedrosa Silva Clerici, Cristina Martínez‐Villaluenga
Topics & Concepts
Digestion (alchemy)Food scienceChemistryAntioxidantHydrolysisExtrusionDPPHPeptideABTSBiochemistryEnzymatic hydrolysisStarchChromatographyMaterials scienceMetallurgyProtein Hydrolysis and Bioactive PeptidesPhytase and its ApplicationsProteins in Food Systems