Effects of processing technologies on the antioxidant properties of common bean (Phaseolus vulgaris L.) and lentil (Lens culinaris) proteins and their hydrolysates
Caroline Lopes, Cláudia Akel Ferruccio, Anne Caroline de Albuquerque Sales, Guilherme M. Tavares, Ruann Janser Soares de Castro
Topics & Concepts
DPPHABTSHydrolysateChemistryAntioxidantHydrolysisEnzymatic hydrolysisFood sciencePhaseolusChromatographyBiochemistryBotanyBiologyProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityProteins in Food Systems