Generation, Fractionation, and Characterization of Iron-Chelating Protein Hydrolysate from Palm Kernel Cake Proteins-Reference-Cited by-同舟云学术

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Generation, Fractionation, and Characterization of Iron-Chelating Protein Hydrolysate from Palm Kernel Cake Proteins

Published:2015-12-31 Issue:2 Volume:81 Page:C341-C347
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Zarei Mohammad¹²,Ghanbari Rahele¹,Tajabadi Naser¹,Abdul-Hamid Azizah¹,Bakar Fatimah Abu¹,Saari Nazamid¹

Affiliation:

1. Dept. of Food Science, Faculty of Food Science and Technology; Univ. Putra Malaysia; 43400 UPM Serdang Selangor Malaysia

2. Dept. of Food Science and Technology, College of Agriculture and Natural Resources; Islamic Azad Univ; Sanandaj Branch Sanandaj Iran

Funder

Malaysia Ministry of Science, Technology and Innovation (MOSTI)

Publisher

Wiley

Subject

Food Science

Reference54 articles.

1. Nutrient composition of Nigerian palm kernel from the dura and tenera varieties of the oil palm (Elaeis guineensis);Akpanabiatu;Food Chem,2001

2. Modification of delipidated apoprotein B of low density lipoprotein by lipid oxidation products in relation to macrophage scavenger receptor binding;Alaiz;Biol Pharm Bull,1994

3. Protein extraction from palm kernel meal;Arifin;J Appl Sci,2009

4. Effects of enzymatic hydrolysis on molecular structure and antioxidant activity of barley hordein;Bamdad;J Cereal Sci,2011

5. Antioxidant peptides obtained from goose egg white proteins by enzymatic hydrolysis;Baratzadeh;Int J Food Sci Technol,2013

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