Comparative Composition and Antioxidant Activity of Peptide Fractions Obtained by Ultrafiltration of Egg Yolk Protein Enzymatic Hydrolysates-Reference-Cited by-同舟云学术

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Comparative Composition and Antioxidant Activity of Peptide Fractions Obtained by Ultrafiltration of Egg Yolk Protein Enzymatic Hydrolysates

Published:2011-07-06 Issue:3 Volume:1 Page:149-161
ISSN:2077-0375
Container-title:Membranes
language:en
Short-container-title:Membranes

Author:

Chay Pak Ting Bertrand P.,Mine Yoshinori,Juneja Lekh R.,Okubo Tsutomu,Gauthier Sylvie F.,Pouliot Yves

Publisher

MDPI AG

Subject

Filtration and Separation,Chemical Engineering (miscellaneous),Process Chemistry and Technology

Link

http://www.mdpi.com/2077-0375/1/3/149/pdf

Reference42 articles.

1. Measuring antioxidant effectiveness in food;Decker;J. Agric. Food Chem.,2005

2. Studies on antioxidant: Their carcinogenic and modifying effects on chemical carcinogenic;Ito;Food Chem. Toxicol.,1986

3. A review of the interaction among antioxidants and reactive oxygen species;Seifried;J. Nutr. Biochem.,2007

4. Antioxidants in health and disease;Young;J. Clin. Pathol.,2001

5. Antioxidative peptides from food proteins: A review;Sarmadi;Peptides,2010

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