UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Protein hydrolysis using proteases: An important tool for food biotechnology

Journal of molecular catalysis. B, Enzymatic, 2013-06, Vol.90, p.1-11

Tavano, Olga Luisa

2013

Volltextzugriff (PDF)

The Immobilization and Stabilization of Trypsin from the Porcine Pancreas on Chitosan and Its Catalytic Performance in Protein Hydrolysis

Catalysts, 2023-10, Vol.13 (10), p.1344

2023

Volltextzugriff (PDF)

Isolation and evaluation of quinoa (Chenopodium quinoa Willd.) protein fractions. A nutritional and bio-functional approach to the globulin fraction

Current research in food science, 2022-01, Vol.5, p.1028-1037

2022

Volltextzugriff (PDF)

Biotechnological Applications of Proteases in Food Technology

Comprehensive reviews in food science and food safety, 2018-03, Vol.17 (2), p.412-436

2018

Volltextzugriff (PDF)

Composition and protein digestibility of food supplements containing whey protein

Revista do Instituto de Laticínios Cândido Tostes, 2017-08, Vol.72 (3), p.131-138

2017

Volltextzugriff (PDF)

In vitro versus in vivo protein digestibility techniques for calculating PDCAAS (protein digestibility-corrected amino acid score) applied to chickpea fractions

Food research international, 2016-11, Vol.89 (Pt 1), p.756-763

2016

Volltextzugriff (PDF)

Food Proteins as a Tool in Human Longevity: A Mini-Review

Novel Techniques in Nutrition & Food Science, 2019-11, Vol.4 (3)

Tavano, Olga Luisa

2019

Volltextzugriff (PDF)

Physicochemical characteristics, antioxidant activity, and acceptability of strawberry-enriched ketchup sauces

Food chemistry, 2021-03, Vol.340, p.127925-127925, Article 127925

2021

Volltextzugriff (PDF)

Increased trypsin resilience in aqueous-acetonitrile environment when immobilized on glyoxyl-agarose may improve its applicability

Biocatalysis and biotransformation, 2024-05, Vol.ahead-of-print (ahead-of-print), p.1-8

2024

Volltextzugriff (PDF)

Use of Different Spices as Potential Natural Antioxidant Additives on Cooked Beans (Phaseolus vulgaris). Increase of DPPH Radical Scavenging Activity and Total Phenolic Content

Plant foods for human nutrition (Dordrecht), 2014-12, Vol.69 (4), p.337-343

2014

Volltextzugriff (PDF)

Optimization of the immobilization of sweet potato amylase using glutaraldehyde-agarose support. Characterization of the immobilized enzyme

Process biochemistry (1991), 2013-07, Vol.48 (7), p.1054-1058

2013

Volltextzugriff (PDF)

The germination of soybeans increases the water-soluble components and could generate innovations in soy-based foods

Food science & technology, 2020-01, Vol.117, p.108599, Article 108599

2020

Volltextzugriff (PDF)

Effect of processing conditions on the functional properties of aquafaba from natural chickpeas: valorization of a food waste

Biotecnia, 2023-08, Vol.25 (2), p.23-29

2023

Volltextzugriff (PDF)

Substâncias bioativas dos alimentos e suas ações no antienvelhecimento da pele: uma revisão narrativa de literatura

Research, Society and Development, 2022-09, Vol.11 (11), p.e526111133879

2022

Volltextzugriff (PDF)

Isolation, solubility and in vitro hydrolysis of chickpea vicilin-like protein

Food science & technology, 2008-01, Vol.41 (7), p.1244-1251

2008

Volltextzugriff (PDF)

Uma reflexão sobre metodologias in vitro para estimativa de índice glicêmico de alimentos

Research, Society and Development, 2020-09, Vol.9 (10), p.e1809108572

2020

Volltextzugriff (PDF)

Caracterização física e química de farinha de arroz, farinhas de cascas de abacaxi e banana e farinha de sementes de abóbora

Research, Society and Development, 2020-08, Vol.9 (9), p.e436997293

2020

Volltextzugriff (PDF)

COMPOSIÇÃO E DIGESTIBILIDADE PROTEICA DE SUPLEMENTOS ALIMENTÍCIOS CONTENDO PROTEÍNA DE SORO DE LEITE (WHEY PROTEIN)

Revista do Instituto de Laticínios Cândido Tostes, 2017-08, Vol.72 (3), p.131-138

2017

Volltextzugriff (PDF)

Influência da germinação e do processamento térmico na digestibilidade proteica e atividade de inibição de tripsina de grãos de quinoa/The effect of germination and heat treatment on the protein digestibility and trypsin inhibition activity of quinoa grains

Revista brasileira de tecnologia de alimentos, 2013-01, Vol.16 (1), p.52

2013

Volltextzugriff (PDF)

Effect of chickpea (Cicer arietinum L.) germination on the major globulin content and in vitro digestibility

Ciência e tecnologia de alimentos, 2005-12, Vol.25 (4), p.807-812

2005

Volltextzugriff (PDF)

Nutritional Responses of Rats to Diets Based on Chickpea (Cicer arietinum L.) Seed Meal or Its Protein Fractions

Journal of agricultural and food chemistry, 2008-11, Vol.56 (22), p.11006-11010

2008

Volltextzugriff (PDF)

Influência da germinação e do processamento térmico na digestibilidade proteica e atividade de inibição de tripsina de grãos de quinoa

Brazilian Journal of Food Technology, 2013-03, Vol.16 (1), p.52-58

2013

Volltextzugriff (PDF)

Influência da germinação e do processamento térmico na digestibilidade proteica e atividade de inibição de tripsina de grãos de quinoa

Brazilian Journal of Food Technology, 2013-03, Vol.16 (1), p.52-58

2013

Volltextzugriff (PDF)

Presença de inibidores de proteases em amostras comerciais de “faseolaminas” utilizadas como bloqueadores de carboidratos e os riscos à saúde

Revista do Instituto Adolfo Lutz, 2013

2013

Volltextzugriff (PDF)

Baixa digestibilidade proteica e presença de antinutricionais em produtos tipo mix de cereais

Nutrire : revista de Sociedade Brasileira de Alimentação e Nutrição = journal of the Brazilian Society of Food and Nutrition, 2013, Vol.38 (3), p.245-255

2013

Volltextzugriff (PDF)

1 – 25 von 33

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(28)
Mit Volltextzugriff
(25)

Publikationsform

Artikel
(31)
Buchkapitel
(2)

Sprache

Englisch
(30)
Portugiesisch
(5)

Erscheinungsjahr

n.n

Thema

Science & Technology
(16)
Life Sciences & Biomedicine
(15)
Food Science & Technology
(11)
Chemistry
(5)
Hydrolysis
(5)
Physical Sciences
(5)
Biological And Medical Sciences
(4)
Biotechnology & Applied Microbiology
(4)
Fundamental And Applied Biological Sciences. Psychology
(4)
Proteins
(4)
Biochemistry & Molecular Biology
(3)
Chemistry, Applied
(3)
Chickpea
(3)
Enzymes
(3)
Food Science
(3)
Globulins
(3)
Hydrolysates
(3)
In Vitro Digestibility
(3)
Proteases
(3)
Protein Fractions
(3)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Protein hydrolysis using proteases: An important tool for food biotechnology

The Immobilization and Stabilization of Trypsin from the Porcine Pancreas on Chitosan and Its Catalytic Performance in Protein Hydrolysis

Isolation and evaluation of quinoa (Chenopodium quinoa Willd.) protein fractions. A nutritional and bio-functional approach to the globulin fraction

Biotechnological Applications of Proteases in Food Technology

Composition and protein digestibility of food supplements containing whey protein

In vitro versus in vivo protein digestibility techniques for calculating PDCAAS (protein digestibility-corrected amino acid score) applied to chickpea fractions

Food Proteins as a Tool in Human Longevity: A Mini-Review

Physicochemical characteristics, antioxidant activity, and acceptability of strawberry-enriched ketchup sauces

Increased trypsin resilience in aqueous-acetonitrile environment when immobilized on glyoxyl-agarose may improve its applicability

Use of Different Spices as Potential Natural Antioxidant Additives on Cooked Beans (Phaseolus vulgaris). Increase of DPPH Radical Scavenging Activity and Total Phenolic Content

Optimization of the immobilization of sweet potato amylase using glutaraldehyde-agarose support. Characterization of the immobilized enzyme

The germination of soybeans increases the water-soluble components and could generate innovations in soy-based foods

Effect of processing conditions on the functional properties of aquafaba from natural chickpeas: valorization of a food waste

Substâncias bioativas dos alimentos e suas ações no antienvelhecimento da pele: uma revisão narrativa de literatura

Isolation, solubility and in vitro hydrolysis of chickpea vicilin-like protein

Uma reflexão sobre metodologias in vitro para estimativa de índice glicêmico de alimentos

Caracterização física e química de farinha de arroz, farinhas de cascas de abacaxi e banana e farinha de sementes de abóbora

COMPOSIÇÃO E DIGESTIBILIDADE PROTEICA DE SUPLEMENTOS ALIMENTÍCIOS CONTENDO PROTEÍNA DE SORO DE LEITE (WHEY PROTEIN)

Influência da germinação e do processamento térmico na digestibilidade proteica e atividade de inibição de tripsina de grãos de quinoa/The effect of germination and heat treatment on the protein digestibility and trypsin inhibition activity of quinoa grains

Effect of chickpea (Cicer arietinum L.) germination on the major globulin content and in vitro digestibility

Nutritional Responses of Rats to Diets Based on Chickpea (Cicer arietinum L.) Seed Meal or Its Protein Fractions

Influência da germinação e do processamento térmico na digestibilidade proteica e atividade de inibição de tripsina de grãos de quinoa

Influência da germinação e do processamento térmico na digestibilidade proteica e atividade de inibição de tripsina de grãos de quinoa

Presença de inibidores de proteases em amostras comerciais de “faseolaminas” utilizadas como bloqueadores de carboidratos e os riscos à saúde

Baixa digestibilidade proteica e presença de antinutricionais em produtos tipo mix de cereais

Suchergebnisse filtern