Antioxidant Characteristics and Identification of Peptides from Sorghum Kafirin Hydrolysates
Author:
Affiliation:
1. Dept. of Grain Science and IndustryKansas State Univ. Manhattan KS 66506 U.S.A.
2. Center for Grain and Animal Health ResearchUSDA‐ARS Manhattan KS 66502 U.S.A.
Funder
Kansas State Univ., Dept. of Grain Science and Industry
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14704
Reference46 articles.
1. Isolation and characterisation of enzymatic hydrolysed peptides with antioxidant activities from green tender sorghum
2. Antioxidant properties of Australian canola meal protein hydrolysates
3. Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content
4. Sorghum Protein Structure and Chemistry: Implications for Nutrition and Functionality
5. Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins
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