Bioactive food-derived peptides for functional nutrition: Effect of fortification, processing and storage on peptide stability and bioactivity within food matrices

•The choice of nutrients in the matrix affects the activity of the hydrolysates.•There is generally no relevant loss of bioactivity after processing.•The studies do not consider all the parameters for an adequate assessment.•Further studies are required in human to prove health-promoting effects. Ne...

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Veröffentlicht in:	Food chemistry 2023-04, Vol.406, p.135046-135046, Article 135046
1. Verfasser:	Rivero-Pino, Fernando
Format:	Artikel
Sprache:	eng
Schlagworte:	ACE Animals Beverages Bioavailability Cancer, DPP-IV Fat Food Fortification Humans Interaction Maillard Nutritional Status Peptides Protein Hydrolysates
Online-Zugang:	Volltext
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