اثرات زمان پردازش بر خواص عملکردی و آنتی اکسیدانی پروتئین های کینوا هیدرولیز شده با آلکالاز و پانکراتین
Abstract: Background and Objectives: Antioxidants are used to decrease oxidation of oils and increase shelf life of foods for centuries. Nowadays, researchers investigate for the replacement of synthetic antioxidants with antioxidants from natural sources. The purpose of this study was to investigate effects of quinoa enzyme-hydrolyzed proteins on functional and antioxidant properties of the produced peptides. […]