HIGHLIGHTS
- who: Maura Ferri from the University of Campania Luigi Vanvitelli, Italy have published the article: Looking for peptides from rice starch processing by-product: Bioreactor production, anti-tyrosinase and anti-inflammatory activity, and in silico putative taste assessment, in the Journal: (JOURNAL)
- what: This study evaluated the possibility to exploit peptides, obtained from a protein-rich rice starch processing byproduct, as ingredients in food, nutraceutical, pharmaceutical or cosmetic preparations.
- how: This activity was chosen as reference in following the bioactive peptide release and therefore was measured in the initial rice by-product in . . .
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