Effect of Membrane Processing on Amino Acid Composition and Antioxidant Properties of Marble Vine Seed (Dioclea reflexa) Protein Hydrolysate
Author:
Affiliation:
1. Department of Food Science and Technology; Federal University of Technology; Akure Nigeria
2. Department of Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba R3T 2N2 Canada
Funder
Natural Science and Engineering Research Council of Canada (NSERC)
Department of Foreign Affairs and International Trade Canada (DFAIT)
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12917/fullpdf
Reference36 articles.
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3. Amino acids, peptides, and proteins as antioxidants for food preservation
4. Functional and bioactive properties of quinoa seed protein hydrolysates;Aluko;J. Food Sci.,2003
5. Rapid analysis of amino acids using pre-column derivatization;Bidlingmeyer;J. Chrom.,1984
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