Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A Review

The high hydrostatic pressure (HHP) process has been studied for several applications in food technology and has been commercially implemented in several countries, mainly for non-thermal pasteurization and shelf-life extension of food products. HHP processing has been demonstrated to accelerate pro...

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Detalles Bibliográficos
Autores principales: Landim, Ana Paula Miguel, Tiburski, Julia Hauck, Mellinger, Caroline Grassi, Juliano, Pablo, Rosenthal, Amauri
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914325/
https://www.ncbi.nlm.nih.gov/pubmed/36766158
http://dx.doi.org/10.3390/foods12030630

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914325/
https://www.ncbi.nlm.nih.gov/pubmed/36766158
http://dx.doi.org/10.3390/foods12030630

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