Antioxidant activity of peptides in postmortem aged duck meat as affected by cooking and in vitro digestion-Reference-Cited by-同舟云学术

Antioxidant activity of peptides in postmortem aged duck meat as affected by cooking and in vitro digestion

Published:2019-01-01 Issue:1 Volume:22 Page:727-736
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Liu Dongmei¹,Chen Xing²,Huang Ming¹,Zhou Guanghong¹

Affiliation:

1. Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China

2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

Funder

National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2019.1605374

Reference40 articles.

1. The Role of Functional Foods, Nutraceuticals, and Food Supplements in Intestinal Health

2. Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients

3. Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications

4. Oxidative Stress in Neurodegenerative Diseases

5. Identification and Characterization of Antioxidant Peptides from Enzymatic Hydrolysates of Duck Meat

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