Purification and characterization of antioxidative peptides derived from chicken skin gelatin hydrolysate-Reference-Cited by-同舟云学术

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Purification and characterization of antioxidative peptides derived from chicken skin gelatin hydrolysate

Published:2018-12 Issue: Volume:85 Page:311-320
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sarbon Norizah Mhd,Badii Farah,Howell Nazlin K.

Funder

Universiti Malaysia Terengganu

Malaysian of Higher education department

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

1. Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate;Alemán;Food Chemistry,2011

2. Cytotoxicity of oxidised lipids in cultured colonal human intestinal cancer cells (caco-2 cells);Alghazeer;Toxicology Letters,2008

3. Aldehyde formation in frozen mackerel ( Scomber scombrus) in the presence and absence of instant green tea;Alghazeer;Food Chemistry,2008

4. Antioxidant properties and protein compositions of porcine hemoglobin hydrolysates;Chang;Food Chemistry,2007

5. Antioxidant activity of design peptides based on the antioxidative peptide isolated from digests of a soybean protein;Chen;Journal of Agricultural and Food Chemistry,1996

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