Physicochemical, functional and emulsion properties of edible protein from avocado (Persea americana Mill.) oil processing by-products-Reference-Cited by-同舟云学术

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Physicochemical, functional and emulsion properties of edible protein from avocado (Persea americana Mill.) oil processing by-products

Published:2019-08 Issue: Volume:288 Page:146-153
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Jia-Shui,Wang An-Bang,Zang Xiao-Ping,Tan Lin,Xu Bi-Yu,Chen Hai-Hong,Jin Zhi-Qiang,Ma Wei-Hong

Funder

Key Research and Development Program of Hainan Province of China

Agricultural Wild Plant Resource Protection Fund in Ministry of Agriculture of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Association of Official Analytical Chemists (AOAC);AOAC,2000

2. Antioxidant enrichment and antimicrobial protection of fresh-cut fruits using their own byproducts: Looking for integral exploitation;Ayala-Zavala;Journal of Food Science,2010

3. Agro-industrial potential of exotic fruit byproducts as a source of food additives;Ayala-Zavala;Food Research International,2011

4. Determination of SH- and SS- groups in some food proteins using Ellman's reagent;Beveridge;Journal of Food Science,1974

5. Optimization of the antioxidant and antimicrobial response of the combined effect of nisin and avocado byproducts;Calderón-Oliver;LWT-Food Science and Technology,2016

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