Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties

Background: Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme (ACE-1) inhibitory peptides, which could be useful for functional foods development. Our aim was to evaluate the technological, sensory, and antihypertensive properties of pasta enriched with an amaranth hydrolys...

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Detalles Bibliográficos
Autores principales: Valdez-Meza, Eduardo Enrique, Raymundo, Anabela, Figueroa-Salcido, Oscar Gerardo, Ramírez-Torres, Giovanni Isaí, Fradinho, Patrícia, Oliveira, Sonia, de Sousa, Isabel, Suárez-Jiménez, Miroslava, Cárdenas-Torres, Feliznando Isidro, Islas-Rubio, Alma Rosa, Rodríguez-Olibarría, Guillermo, Ontiveros, Noé, Cabrera-Chávez, Francisco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722561/
https://www.ncbi.nlm.nih.gov/pubmed/31344934
http://dx.doi.org/10.3390/foods8080282

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722561/
https://www.ncbi.nlm.nih.gov/pubmed/31344934
http://dx.doi.org/10.3390/foods8080282

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