Biological and functional properties of proteolytic enzyme‐modified egg protein by‐products-Reference-Cited by-同舟云学术

Biological and functional properties of proteolytic enzyme‐modified egg protein by‐products

Published:2013-02-14 Issue:2 Volume:1 Page:184-195
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Pokora Marta¹,Eckert Ewelina¹,Zambrowicz Aleksandra¹,Bobak Łukasz¹,Szołtysik Marek¹,Dąbrowska Anna¹,Chrzanowska Józefa¹,Polanowski Antoni¹,Trziszka Tadeusz¹

Affiliation:

1. Department of Animal Products Technology and Quality Management Wroclaw University of Environmental and Life Sciences Chełmonskiego 37/41 51‐630 Wrocław Poland

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.27

Reference57 articles.

1. Purification and characterisation of antioxidative peptides from unfractionated rice bran protein hydrolysates

2. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

3. Antioxidant properties and protein compositions of porcine haemoglobin hydrolysates

4. Structural Analysis of Antioxidative Peptides from Soybean .beta.-Conglycinin

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