Publications by authors named "Ana Paula Miguel Landim"
Article Synopsis
- The high hydrostatic pressure (HHP) process is used in food technology for non-thermal pasteurization and extending food shelf life, making it commercially relevant in various countries.
- HHP enhances enzymatic hydrolysis of proteins, producing bioactive peptides with antioxidant and antihypertensive properties, while also reducing allergenicity when compared to traditional methods.
- The review highlights that HHP processing can improve the biological properties of protein hydrolysates by optimizing factors like protein source, enzyme type, and processing conditions, ultimately creating higher quality protein products.
