Optimization of hydrolysis conditions for bovine plasma protein using response surface methodology-Reference-Cited by-同舟云学术

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Optimization of hydrolysis conditions for bovine plasma protein using response surface methodology

Published:2015-10 Issue: Volume:185 Page:106-111
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Seo Hyun-Woo,Jung Eun-Young,Go Gwang-woong,Kim Gap-Don,Joo Seon-Tea,Yang Han-Sul

Funder

Ministry for Agriculture, Food and Rural Affairs, Republic of Korea

Ministry of Education and Human Resources Development, Republic of Korea

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Enzymatic hydrolysis of food proteins;Adler-Nissen,1986

2. Antioxidant activity of peptide fractions of capelin protein hydrolysates;Amarowicz;Food Chemistry,1997

3. Antioxidants from a heated histidine-glucose model system. I: Investigation of the antioxidant role of histidine and isolation of antioxidants by high performance liquid chromatography;Bersuder;Journal of American Oil Chemists’ Society,1998

4. Utilization of meat industry by products: Protein hydrolysate from sheep visceral mass;Bhaskar;Bioresource Technology,2007

5. Immunomodulatory properties of milk;Cross;British Journal of Nutrition,2000

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