High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins
Whey proteins, due to their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, highly energetic supplements or dietetic foods or in foods produced to prevent nutrition related dis...
| Main Authors: | , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S1466856416300868 http://hdl.handle.net/20.500.12123/2406 https://doi.org/10.1016/j.ifset.2016.05.009 |
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