Preparation of caseinophosphopeptides and assessing their efficacy in enhancing the bioaccessibility of iron and zinc-Reference-Cited by-同舟云学术

Preparation of caseinophosphopeptides and assessing their efficacy in enhancing the bioaccessibility of iron and zinc

Published:2015-05-06 Issue:11 Volume:52 Page:7493-7499
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Prakash Divya,Lakshmi A. Jyothi

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-015-1864-6.pdf

Reference24 articles.

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2. Alder–Nissen J (1979) Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. J Agric Food Chem 27:1256–1262

3. Association of Official Analytical Chemists (AOAC) (2000) Official methods of analysis of AOAC inter methods 934.01 and 988.05. AOAC International, Arlington

4. Bouhallab S, Bougle D (2004) Biopeptides of milk: caseinophosphopeptides and mineral bioavailability. Reprod Nutr Dev 44:493–498

5. Bouhallab S, Cinga V, Ait-Oukhatar N, Bureau F, Neuville D, Arhan P, Maubois JL, Bougle D (2002) Influence of various phosphopeptides of caseins on iron absorption. J Agric Food Chem 50:7127–7130

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3. Milk digestion peptidomics: Tracking caseinophosphopeptides in simulated gastrointestinal digestion;Food Bioscience;2019-04

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