Changes in physicochemical and digestibility properties of foxtail millet prolamin after cooking, and novel antioxidant peptide identification from cooked foxtail millet prolamin
The presence of antioxidant peptides in cooked foxtail millet prolamin (CFMP) is pivotal for its ability to mitigate oxidative stress and subsequently exert an anti-diabetic effect. However, the alterations in structural characteristics and antioxidant activities of foxtail millet prolamin following...
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| Principais autores: | , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2024-06-01
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| Series: | Future Foods |
| Assuntos: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S2666833524000583 |
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