Food Science

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Valorization of Desalted Duck Egg White through Enzymatic Hydrolysis: Gas-tric Digestion Behavior and Antioxidant Responses

Sudarat Jiamyangyuen, Naruemon Tosuk, Sonthaya Numthuam, Chayanid Sringarm, Thunnalin Winuprasith, Saowaluk Rungchang

12767
Valorization of Gelidium corneum Industrial Residue as a Source of Antioxidant and Antifungal Agents

Hajare Errati, Sarra Aouzal, Rania Benjamaa, Lamyae Et-Tazy, Lahoucine Hilali, Salim Lebbar, Bouchaib Bencharki, Sanae Krimi Bencheqroun

11707
Variability of Physicochemical Database and Trypsin Inhibitory Activity of Komak (Lablab purpureus (L.) Sweet) Beans with Distinct Colors

Wiharyani Werdiningsih, Tyas Utami, Endang Sutriswati Rahayu, Widiastuti Setyaningsih

7927

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