Comparison of antioxidant capacity, protein profile and carbohydrate content of whey protein fractions-Reference-Cited by-同舟云学术

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Comparison of antioxidant capacity, protein profile and carbohydrate content of whey protein fractions

Published:2014-05 Issue: Volume:150 Page:34-40
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Önay-Uçar Evren,Arda Nazlı,Pekmez Murat,Yılmaz Ayşe Mine,Böke-Sarıkahya Nazlı,Kırmızıgül Süheyla,Yalçın A. Suha

Funder

Turkish Scientific and Technological Research Council

Marmara University Research Fund

Istanbul University Research Fund

İzmir Area Management Office of the Institute of Hygiene

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas;Apak;International Journal of Food Sciences and Nutrition,2006

2. Current protocols in molecular biology;Ausubel,1989

3. Antioxidant activity of whey protein fractions isolated by gel exclusion chromatography and protease treatment;Bayram;Talanta,2008

4. Antioxidant activity of an ultrafiltration permeate from acid whey;Colbert;Journal of Food Science,1991

5. Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage;Coronado;Meat Science,2002

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