Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates

Sánchez-Velázquez, OA, Cuevas-Rodríguez, EO, Mondor, M et al. (4 more authors) (2021) Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates. Current Research in Food Science. ISSN 2665-9271

Abstract

Metadata

Authors/Creators:
Copyright, Publisher and Additional Information: © 2021 The Author(s). Published by Elsevier B.V. This is an open access article under the terms of the Creative Commons Attribution 4.0 International (CC BY 4.0).
Keywords: oat bioactive peptides; aqueous-alkaline extraction; in vitro gastrointestinal digestion; amino acids; antioxidant activity
Dates:
  • Accepted: 5 February 2021
  • Published (online): 12 February 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 03 Mar 2021 15:26
Last Modified: 03 Mar 2021 15:26
Status: Published online
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.crfs.2021.02.003

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