Search Results - "Graciela Parisi, Mónica"

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  1. 1

    Biotechnological, biomedical, and agronomical applications of plant protease inhibitors with high stability: A systematic review by Cotabarren, Juliana, Lufrano, Daniela, Parisi, Mónica Graciela, Obregón, Walter David

    Published in Plant science (Limerick) (01-03-2020)
    “…[Display omitted] •Plant PPIs are small molecules with remarkable physical and chemical stability.•PPIs have a number of applications in biomedicine,…”
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    Journal Article
  2. 2

    Adding value to the chia (Salvia hispanica L.) expeller: Production of bioactive peptides with antioxidant properties by enzymatic hydrolysis with Papain by Cotabarren, Juliana, Rosso, Adriana Mabel, Tellechea, Mariana, García-Pardo, Javier, Rivera, Julia Lorenzo, Obregón, Walter David, Parisi, Mónica Graciela

    Published in Food chemistry (15-02-2019)
    “…•Hydrolysates from defatted chia expeller were produced with commercial Papain.•Protein hydrolysis increased the antioxidant activity of defatted chia…”
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    Journal Article
  3. 3

    Potential antioxidant peptides produced from whey hydrolysis with an immobilized aspartic protease from Salpichroa origanifolia fruits by Rocha, Gabriela Fernanda, Kise, Francisco, Rosso, Adriana Mabel, Parisi, Mónica Graciela

    Published in Food chemistry (15-12-2017)
    “…•An AP from S. origanifolia fruits was immobilized on glutaraldehyde agarose support.•The derivate presented high thermal stability and high reusability.•Free…”
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    Journal Article
  4. 4

    Milk-clotting and hydrolytic activities of an aspartic protease from Salpichroa origanifolia fruits on individual caseins by Rocha, Gabriela Fernanda, Cotabarren, Juliana, Obregón, Walter David, Fernández, Graciela, Rosso, Adriana Mabel, Parisi, Mónica Graciela

    “…In recent years, many attempts have been made to find new plant proteases to make artisan cheeses. The global increase in cheese consumption, together with a…”
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  5. 5
  6. 6

    Chia expeller: A promising source of antioxidant, antihypertensive and antithrombotic peptides produced by enzymatic hydrolysis with Alcalase and Flavourzyme by Ozón, Brenda, Cotabarren, Juliana, Valicenti, Tania, Graciela Parisi, Mónica, David Obregón, Walter

    Published in Food chemistry (30-06-2022)
    “…•Chia expeller is a promising source of potential BAPs produced by enzymatic hydrolysis.•A higher degree of hydrolysis was obtained by 90 min-Alcalase and…”
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    Journal Article