High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity

Whey proteins have well-established antioxidant and anti-inflammatory bioactivities. High hydrostatic pressure processing of whey protein isolates increases their in vitro digestibility resulting in enhanced antioxidant and anti-inflammatory effects. This study compared the effects of different dige...

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Detalles Bibliográficos
Autores principales: Iskandar, Michèle M., Lands, Larry C., Sabally, Kebba, Azadi, Behnam, Meehan, Brian, Mawji, Nadir, Skinner, Cameron D., Kubow, Stan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302329/
https://www.ncbi.nlm.nih.gov/pubmed/28231198
http://dx.doi.org/10.3390/foods4020184

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302329/
https://www.ncbi.nlm.nih.gov/pubmed/28231198
http://dx.doi.org/10.3390/foods4020184

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