Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A Review

Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A Review

The high hydrostatic pressure (HHP) process has been studied for several applications in food technology and has been commercially implemented in several countries, mainly for non-thermal pasteurization and shelf-life extension of food products. HHP processing has been demonstrated to accelerate pro...

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Bibliographic Details
Main Authors:	Ana Paula Miguel Landim, Julia Hauck Tiburski, Caroline Grassi Mellinger, Pablo Juliano, Amauri Rosenthal
Format:	Article
Language:	English
Published:	MDPI AG 2023-02-01
Series:	Foods
Subjects:	high hydrostatic pressure enzymatic hydrolysis antihypertensive activity antioxidant capacity allergenicity
Online Access:	https://www.mdpi.com/2304-8158/12/3/630

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