Effects of Ultrasonic and High-Pressure Homogenization Pretreatment on the Enzymatic Hydrolysis and Antioxidant Activity of Yeast Protein Hydrolysate

Subject Areas : food microbiology

Z.S. Moosavi ¹ , S. Mirdamadi ² , M. Mirzaei ³ , M. Laripoor ⁴

1 - M. Sc. of the Department of Microbiology, North Branch of Islamic Azad University, Tehran, Iran.
2 - Professor of the Department of Biotechnology, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran.
3 - Assistant Professor of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
4 - Assistant Professor of the Department of Microbiology, North Branch of Islamic Azad University, Tehran, Iran.

Received: 2019-12-16 Accepted : 2019-12-16 Published : 2020-01-01

Keywords:

References:

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