Research on the preparation of antioxidant peptides derived from egg white with assisting of high-intensity pulsed electric field

Author:

Lin Songyi,Jin Yan,Liu Mingyuan,Yang Yi,Zhang Meishuo,Guo Yang,Jones Gregory,Liu Jingbo,Yin Yongguang

Funder

Key Projects in the National Science & Technology Pillar Program during the Twelfth Five-Year Plan Period

National 863 Program

advanced interdisciplinary innovative program

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference15 articles.

1. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays;Dudonne;Journal of Agriculture Food Chemistry,2009

2. Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup;Elez-Martínez;Food Chemistry,2007

3. The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease;Erdmann;Journal of Nutritional Biochemistry,2008

4. Antioxidant peptide isolated from muscle protein of bullfrog Rana catesbeiana Shaw;Je;Journal of Medical Food,2007

5. Optimization of extraction parameters for trehalose from beer waste brewing yeast treated by high-intensity pulsed electric fields (PEF);Jin;African Journal of Biotechnology,2011

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