Monitoring of polypeptide content in the solid-state fermentation process of rapeseed meal using NIRS and chemometrics-Reference-Cited by-同舟云学术

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Monitoring of polypeptide content in the solid-state fermentation process of rapeseed meal using NIRS and chemometrics

Published:2018-08-29 Issue:7 Volume:41 Page:e12853
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Xing Zheng¹,Hou Xiaoshan¹,Tang Yingxiu¹,He Ronghai¹,Mintah Benjamin K.¹²,Dabbour Mokhtar¹³,Ma Haile¹

Affiliation:

1. School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu China

2. ILSI-UG FSNTC, Department of Nutrition and Food Science; University of Ghana; Legon Accra Ghana

3. Department of Agricultural and Biosystems Engineering; Faculty of Agriculture, Benha University; Egypt

Funder

Natural Science Foundation of Jiangsu Province

Government of Jiangsu Province

National Natural Science Foundation of China

Jiangsu University

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12853/fullpdf

Reference21 articles.

1. NIR calibration in non-linear systems: Different PLS approaches and artificial neural networks;Blanco;Chemometrics and Intelligent Laboratory Systems,2000

2. HPLC-UV method for determining phosphorylated peptide and for Abl1 tyrosine kinase inhibition study;Chen;Chromatographia,2014

3. Protein breakdown and release of antioxidant peptides during simulated gastrointestinal digestion and the absorption by everted intestinal sac of rapeseed proteins;Dai;LWT - Food Science and Technology,2017

4. Antioxidant activities of rapeseed peptides produced by solid state fermentation;He;Food Research International,2012

5. Near-infrared spectroscopy with a fiber-optic probe for state variables determination in solid-state fermentation;Hongqiang;Process Biochemistry,2008

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