Factors affecting lactoperoxidase activity
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2005.00227.x/fullpdf
Reference14 articles.
1. Oxidation of protein sulfhydryls by products of peroxidase-catalyzed oxidation of thiocyanate ion
2. Contribution of the lactoperoxidase system to the keeping quality of pasteurized milk
3. Oxidation of .beta.-carotene by bovine milk lactoperoxidase-halide-hydrogen peroxide systems
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1. Isothiocyanates – A Review of their Health Benefits and Potential Food Applications;Current Research in Nutrition and Food Science Journal;2022-09-02
2. Antibacterial and antiplaque efficacy of a lactoperoxidase-thiocyanate-hydrogen-peroxide-system-containing lozenge;BMC Microbiology;2021-11-03
3. A sensitive, high-throughput fluorescent method for the determination of lactoperoxidase activities in milk and comparison in human, bovine, goat and camel milk;Food Chemistry;2021-03
4. Enhanced Antibacterial Activity of Lactoperoxidase–Thiocyanate–Hydrogen Peroxide System in Reduced-Lactose Milk Whey;International Journal of Food Science;2019-04-23
5. Reaction Product Variability and Biological Activity of the Lactoperoxidase System Depending on Medium Ionic Strength and pH, and on Substrate Relative Concentration;Chemistry & Biodiversity;2018-03
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