Effect of in vitro gastro‐pancreatic digestion on antioxidant activity of low‐molecular‐weight (<3.5 kDa) peptides from dry‐cured pork loins with probiotic strains of LAB-Reference-Cited by-同舟云学术

Effect of in vitro gastro‐pancreatic digestion on antioxidant activity of low‐molecular‐weight (<3.5 kDa) peptides from dry‐cured pork loins with probiotic strains of LAB

Published:2021-05-09 Issue:12 Volume:56 Page:6268-6278
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Kęska Paulina¹,Stadnik Joanna¹^ORCID

Affiliation:

1. Department of Animal Raw Materials Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Lublin 20‐704 Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15066

Reference40 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

2. Effect of Peptide Size on Antioxidant Properties of African Yam Bean Seed (Sphenostylis stenocarpa) Protein Hydrolysate Fractions

3. Feathers as bioresource: Microbial conversion into bioactive protein hydrolysates

4. Determination of reducing power and metal chelating ability of antioxidant peptides: Revisited methods

5. Characterization of Major Radical Scavenger Species in Bovine Milk through Size Exclusion Chromatography and Functional Assays

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