Production of antioxidant hydrolyzates from a whey protein concentrate with thermolysin: Optimization by response surface methodology

Author:

Contreras María del Mar,Hernández-Ledesma Blanca,Amigo Lourdes,Martín-Álvarez Pedro J.,Recio Isidra

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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4. Pro- and antioxidative activity of protein fractions from pork (longissimus dorsi);Carlsen;European Food Research and Technology,2003

5. Preparation of whey protein hydrolysates using a single- and two-stage enzymatic membrane reactor and their immunological and antioxidant properties: characterization by multivariate data analysis;Cheison;Journal of Agricultural and Food Chemistry,2007

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