Evaluating the effect of high-pressure processing in contrast to boiling on the antioxidant activity from alcalase hydrolysate of Great Northern Beans (Phaseolus vulgaris).
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DOI: 10.1111/jfbc.14004
Abstract: Food processing can alter protein structure, modulate enzyme accessibility, and therefore the release of bioactive peptides. Thus, processing techniques, boiling, high-pressure processing (HPP), and a combination of both, were compared for their efficiency to release… read more here.
Keywords: antioxidant activity; high pressure; hydrolysate; great northern ... See more keywords