Characterization of lipids, proteins, and bioactive compounds in the seeds of three Astragalus species.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127824
Abstract: Despite the interest of legumes for food and feed purposes, the phytochemicals of Astragalus armatus (AA), A. caprinus (AC), and A. gombiformis (AG) have not been reported in-depth yet. Thus, the lipid contents, fatty acids… read more here.
Keywords: compounds seeds; proteins bioactive; characterization lipids; lipids proteins ... See more keywords
Proteins and Bioactive Peptides in High Protein Content Foods
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DOI: 10.3390/foods10061186
Abstract: Foods and their industry by-products constitute very good sources of bioactive peptides, which can be naturally generated during processing but are also extensively produced through enzymatic hydrolysis, microbial fermentation, and even during gastrointestinal digestion in… read more here.
Keywords: proteins bioactive; protein content; peptides high; high protein ... See more keywords
In Vitro Bioaccessibility of Proteins and Bioactive Compounds of Wild and Cultivated Seaweeds from the Gulf of Saint Lawrence
Sign Up to like & getrecommendations! Published in 2023 at "Marine Drugs"
DOI: 10.3390/md21020102
Abstract: Despite the increased interest in macroalgae protein and fibers, little information is available on their bioaccessibility. The application of an in vitro gastrointestinal digestion model to study the degree of disintegration and release of proteins… read more here.
Keywords: wild cultivated; lawrence; vitro bioaccessibility; bioaccessibility ... See more keywords