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A systematic evaluation of various methods for quantifying food protein hydrolysate peptides

  • Published:2019-01 Issue: Volume:270 Page:25-31
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Nwachukwu Ifeanyi D.,Aluko Rotimi E.

Funder

NSERC

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Food-derived multifunctional bioactive proteins and peptides;Agyei,2015

2. Protein determination by UV absorption;Aitken,2009

3. Report on cereal foods: General referee reports;Baker;Journal of the Association of Official Analytical Chemists,1979

4. Report on cereal foods: General referee reports;Baker;Journal of the Association of Official Analytical Chemists,1982

5. Composition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle;Ben Khaled;Journal of Food Science and Technology,2014
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