Article

High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins

2016-12-01

Abstract excerpt

Whey proteins, due to their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, highly energetic supplements or dietetic foods or in foods produced to prevent nutrition related diseases, like food intolerances and allergies.The aim of this work was to assess the applicability of innovative techno...

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Literature Corpus work: 04da3ea2-fd73-5cb1-857d-76035cbc9155
DOI: 10.1016/j.ifset.2016.05.009

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