Antioxidant Activity and Functional Properties of Polymerized Whey Products by Glycation Process

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Thermal and single frequency counter-current ultrasound pretreatments of sodium caseinate: enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution and antioxidant peptides.

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Q46781770-850236D6-F051-41F4-8CDF-DBFB590AD210

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Antioxidant Activity and Functional Properties of Polymerized Whey Products by Glycation Process

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wetenschappelijk artikel

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наукова стаття, опублікована у 2015

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Antioxidant Activity and Funct ...... Products by Glycation Process

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Antioxidant Activity and Funct ...... Products by Glycation Process

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Antioxidant Activity and Funct ...... Products by Glycation Process

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Antioxidant Activity and Funct ...... Products by Glycation Process

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Antioxidant Activity and Funct ...... Products by Glycation Process

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Antioxidant Activity and Funct ...... Products by Glycation Process

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P1476

Antioxidant Activity and Funct ...... Products by Glycation Process

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P2093

Anabel Romero

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Claudia Muro

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Francisco Riera

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Liliana Ortega

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P2860

Whey protein concentrates and isolates: processing and functional properties.

Mechanisms of the antioxidant activity of a high molecular weight fraction of whey.

Review: Production and functionality of active peptides from milk.

Crosslinking food proteins for improved functionality.

Chelating and radical scavenging activities of soy protein hydrolysates prepared from microbial proteases and their effect on meat lipid peroxidation.

Antiradical efficiency of Maillard reaction mixtures in a hydrophilic media.

Inhibition of lipid peroxidation by the iron-binding protein lactoferrin.

Modified 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (abts) method to measure antioxidant capacity of Selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) methods.

Isolation of high molecular weight components and contribution to the protective activity of coffee against lipid peroxidation in a rat liver microsome system.

Protein–protein crosslinking in food: methods, consequences, applications

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1-10

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P31

scholarly article

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10.1155/2015/154262

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P478

2015

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P577

2015-01-01T00:00:00Z

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Antioxidant Activity and Functional Properties of Polymerized Whey Products by Glycation Process

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P2860

P2860

Antioxidant Activity and Functional Properties of Polymerized Whey Products by Glycation Process

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P1433

P1476

P2093

P2860

P304

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P356

P478

P577

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P1433

P1476

P2093

P2860

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P356

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