Stability of antioxidant and hypoglycemic activities of peptide fractions of Maize (Zea mays L.) under different processes
Jennifer Vianey Félix-Medina, Adilene Guadalupe Sepúlveda-Haro, María Fernanda Quintero-Soto
Topics & Concepts
ABTSHydrolysateDPPHAntioxidantChemistryFood sciencePepsinUltrafiltration (renal)Digestion (alchemy)HydrolysisFunctional foodAmylasePolysaccharideEnzymeBiochemistryChromatographyProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsPhytase and its Applications