Secondary structures and their effects on antioxidant capacity of antioxidant peptides in yogurt-Reference-Cited by-同舟云学术

Secondary structures and their effects on antioxidant capacity of antioxidant peptides in yogurt

Published:2018-01-01 Issue:1 Volume:21 Page:2167-2180
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Yuan HaiNa¹^ORCID,Lv JianMin²,Gong JinYan¹,Xiao GongNian¹,Zhu RuiYu¹,Li Ling¹,Qiu JiangNan¹

Affiliation:

1. School of Biological and Chemical Engineering/School of Light Industry, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Produces, Zhejiang University of Science and Technology, Hangzhou, P. R. China

2. Laboratory Animal Research Center, Zhejiang Chinese Medical University, Hangzhou, P. R. China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1501700

Reference33 articles.

1. Antioxidative peptides: enzymatic production, in vitro and in vivo antioxidant activity and potential applications of milk-derived antioxidative peptides

2. Angiotensin Converting Enzyme Inhibitory Peptides Derived from Food Proteins: Biochemistry, Bioactivity and Production

3. Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk

4. Antioxidant activity of yoghurt peptides: Part 2 – Characterisation of peptide fractions

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