Purification and identification of antioxidative peptides from dry-cured Xuanwei ham-Reference-Cited by-同舟云学术

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Purification and identification of antioxidative peptides from dry-cured Xuanwei ham

Published:2016-03 Issue: Volume:194 Page:951-958
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xing Lu-juan,Hu Ya-ya,Hu Hong-yan,Ge Qing-feng,Zhou Guang-hong,Zhang Wan-gang

Funder

Twelfth Five Issues of Rural Areas of People’s Republic of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Antioxidant capacity of tea and common vegetables;Cao;Journal of Agricultural and Food Chemistry,1996

2. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein;Chen;Journal of Agricultural and Food Chemistry,1996

3. Antioxidant properties of wheat germ protein hydrolysates evaluated in vitro;Cheng;Journal of Central South University of Technology,2006

4. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins;Church;Journal of Dairy Science,1983

5. Comparative metabolism of BHA, BHT and other phenolic antioxidants and its toxicological relevance;Conning;Food and Chemistry Toxicology,1986

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2. Bioactive peptides in dry-cured ham: A comprehensive review of preparation methods, metabolic stability, safety, health benefits, and regulatory frameworks;Food Research International;2024-06

3. Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review;Food Science of Animal Resources;2024-05

4. Investigation of the antioxidative potential of Meretrix meretrix L. derived peptides from simulated gastrointestinal digestion: In vitro and in silico insights;LWT;2024-04

5. Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham;Foods;2024-03-01

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