Antioxidant properties of casein calcium peptides and their effects on lipid oxidation in beef homogenates

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 2, 2005, Pages 464-468

  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; Casein calcium peptides; Ground beef; Radical scavenger

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; BETA CAROTENE; CASEIN; CASEIN CALCIUM PEPTIDE; HYDROXYL RADICAL; MICROBIAL ENZYME; PEPTIDE; SCAVENGER; SUPEROXIDE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BEEF CATTLE; BLEACHING; IN VITRO STUDY; LIPID OXIDATION; MOLECULAR WEIGHT; PROTEIN HYDROLYSIS;

ANIMALS; ANTIOXIDANTS; BETA CAROTENE; CASEINS; CATTLE; FREE RADICAL SCAVENGERS; HYDROLYSIS; LIPID PEROXIDATION; MEAT; PEPTIDE FRAGMENTS;

BOS TAURUS;

EID: 12344263182     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0487699     Document Type: Article

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