Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system

Food Chemistry

Volumn 86, Issue 1, 2004, Pages 99-103

  Sakanaka, Senji ^a   Tachibana, Yumi ^a   Ishihara, Noriyuki ^b   Juneja, Lekh Raj ^b  

^a PREFECTURAL UNIVERSITY OF HIROSHIMA   (Japan)

^b TAIYO KAGAKU CO LTD   (Japan)

Author keywords

Antioxidant activity; Egg yolk protein hydrolysates; Linoleic acid; Peroxide value

Indexed keywords

LINOLEIC ACID; PROTEIN HYDROLYSATE;

ARTICLE; CONTROLLED STUDY; EGG YOLK; HYDROLYSIS; MOLECULAR DYNAMICS; MOLECULAR WEIGHT; NONHUMAN; OXIDATION; PROTEIN ANALYSIS;

EID: 1042289377     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.08.014     Document Type: Article

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