Antioxidant activities of rapeseed peptides produced by solid state fermentation

Author:

He Rong,Ju Xingrong,Yuan Jian,Wang Lifeng,Girgih Abraham T.,Aluko Rotimi E.

Funder

Natural Science Fund for Colleges and Universities in Jiangsu Province and Transformation Fund for Agricultural Science and Technology Achievements of China

Natural Sciences and Engineering Research Council of Canada (NSERC) through the Discovery Grant Program

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. AOAC (1990). Official Methods of Analysis. 15th ed., Vols I and II. Washington, DC: Association of Official Analytical Chemists., Inc.

2. New glycosidic derivatives of histidine-containing dipeptides with antioxidant properties and resistant to carnosinase activity;Bellia;European Journal of Medicinal Chemistry,2008

3. Large scale purification of rapeseed proteins (Brassica napus L.);Berot;Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences,2005

4. Rapid analysis of amino-acids using pre-column derivatization;Bidlingmeyer;Journal of Chromatography,1984

5. Isolation and identification of low molecular weight antioxidant compounds from fermented “chorizo” sausages;Broncano;Meat Science,2012

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