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Chapter 11 - Bioactive peptides in reformulated food
Ambrosi, Vanina; Añón, María Cristina; Chamorro, Verónica Celeste; Godoy, Maria Fernanda; Nieto, Gema; Pazos, Adriana Alejandra; Pighin, Darío Gabriel; Rey Rodriguez, Javier Francisco; Scilingo, Adriana; Tironi, Valeria (Elservier, 2024-01)The consumption of processed foods has surged, driven by globalization, lifestyle changes, convenience, and economic factors. This trend, while providing choices for consumers, also raises concerns about unbalanced diets ... -
Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
Manassero, Carlos Alberto; Vaudagna, Sergio Ramon; Sancho, Ana Maria; Añón, María Cristina; Speroni, Francisco (2016-06)The objective of this work was to assess the possibility of obtaining calcium-added soymilk with acceptable characteristics regarding protein solubility and physical stability, and inactivation of trypsin inhibitors and ... -
High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate
Manassero, Carlos Alberto; Vaudagna, Sergio Ramon; Añón, María Cristina; Speroni, Francisco (2015-01)The influence of ion type, ion concentration and pH on the effect of high hydrostatic pressure (HHP) on solubility and dispersion stability of soybean protein isolate (SPI) was analyzed. Solubilizing effect of HHP was ...