Antioxidant activity of co-products from milk fat processing and their enzymatic hydrolysates obtained with different proteolytic preparations-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Antioxidant activity of co-products from milk fat processing and their enzymatic hydrolysates obtained with different proteolytic preparations

Published:2016-09 Issue: Volume:60 Page:70-77
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Ripollés Daniel,Parrón José Antonio,Calvo Miguel,Pérez María Dolores,FitzGerald Richard J.,Sánchez Lourdes

Funder

Aragón Government

CICYT project

European Social Fund

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference47 articles.

1. Characterization of casein phosphopeptides prepared using Alcalase: determination of enzyme specificity;Adamson;Enzyme and Microbial Technology,1996

2. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

3. Milk fat: physical, chemical and enzymatic modification;Augustin,2006

4. Improved silver staining of plant proteins, RNA and DNA in polyacrylamide gels;Blum;Electrophoresis,1987

5. Inhibitory activities of bovine macromolecular whey proteins on rotavirus infections in vitro and in vivo;Bojsen;Journal of Dairy Science,2007

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparative study on the biological activity of bovine and ovine PP3 and of their hydrolysates;International Dairy Journal;2024-12

2. Yayık Altı Suyunun Besinsel İçeriği ve Biyoaktif Özellikleri;Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi;2024-06-30

3. Structure andin vitrodigestion characteristics of skim goat milk protein during processing: effects of fat separation;Journal of the Science of Food and Agriculture;2023-06-08

4. Properties of Sweet Buttermilk Released from the Churning of Cream Separated from Sheep or Cow Milk or Sheep Cheese Whey: Effect of Heat Treatment and Storage of Cream;Foods;2022-02-05

5. Consumption of clarified goat butter added with turmeric (Curcuma longa L.) increase oleic fatty acid and lipid peroxidation in the liver of adolescent rats;Food Bioscience;2021-02

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3