Antioxidant capacities of fractionated barley hordein hydrolysates in relation to peptide structures-Reference-Cited by-同舟云学术

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Antioxidant capacities of fractionated barley hordein hydrolysates in relation to peptide structures

Published:2013-01-14 Issue:3 Volume:57 Page:493-503
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Bamdad Fatemeh¹,Chen Lingyun¹

Affiliation:

1. Department of Agricultural; Food and Nutritional Science; University of Alberta; Edmonton Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Alberta Crop Industry Development Fund Ltd. (ACIDF) and Alberta Barley Commission

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/mnfr.201200252/fullpdf

Reference34 articles.

1. Antioxidants and prevention of chronic disease;Willcox;Crit. Rev. Food Sci. Nutr.,2004

2. Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersions;Elias;J. Agric. Food Chem.,2006

3. Fractionation, separation, and identification of antioxidative peptides in potato protein hydrolysate that enhance oxidative stability of soybean oil emulsions;Cheng;J. Food Sci.,2010

4. Industrial-scale manufacturing of pharmaceutical-grade bioactive peptides;Agyei;Biotechnol. Adv.,2011

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