Antioxidant Activity of Proteins and Peptides
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408390701425615
Reference105 articles.
1. Influence of milk proteins on lipid oxidation in aqueous emulsion: I. Casein, whey protein and α-lactalbumin
2. Influence of milk proteins on lipid oxidation in aqueous emulsion: II. Lactoperoxidase, lactoferrin, superoxide dismutase and xanthine oxidase
3. Induction of Redox Instability of Bovine Myoglobin by Adduction with 4-Hydroxy-2-nonenal
4. Ferritin, iron homeostasis, and oxidative damage1,2 1Guest Editor: Mario Comporti 2This article is part of a series of reviews on “Iron and Cellular Redox Status.” The full list of papers may be found on the homepage of the journal.
5. Maillard Reaction Products as Encapsulants for Fish Oil Powders
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