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

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 5, 2000, Pages 1473-1478

  Tong, Lawrence M ^a   Sasaki, Shigefumi ^b   McClements, D Julian ^a   Decker, Eric A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b Hokkaido Food Processing Research Center   (Japan)

Author keywords

Antioxidants; Chelation; Fish oil; Iron; Lipid oxidation; Whey protein

Indexed keywords

ANTIOXIDANT; IRON; LIPID PEROXIDE; MILK; MILK PROTEIN; PEROXY RADICAL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; THIOL GROUP; UNCLASSIFIED DRUG; WHEY ACIDIC PROTEINS; WHEY PROTEIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMISTRY; CONCENTRATION RESPONSE; DRUG MECHANISM; DRUG SCREENING; IRON CHELATION; LIPID PEROXIDATION; MOLECULAR WEIGHT; PROTEIN MODIFICATION; WHEY;

EID: 0034112459     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf991342v     Document Type: Article

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