Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 4, 2009, Pages 558-563

  Sun, Weizheng ^a   Zhao, Haifeng ^a   Zhao, Qiangzhong ^a   Zhao, Mouming ^a   Yang, Bao ^b   Wu, Na ^a   Qian, Yiling ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Amino acid; Cantonese sausage; DPPH; Lipid oxidation; Molecular weight

Indexed keywords

AMINO ACID COMPOSITIONS; ANTIOXIDANT ACTIVITIES; CANTONESE; CANTONESE SAUSAGE; DPPH; LIPID OXIDATION; MEAT INDUSTRY; RADICAL SCAVENGING ACTIVITY; REST PERIODS; STRUCTURAL CHARACTERISTICS;

AMINATION; AMINO ACIDS; DEWATERING; MEATS; MOLECULAR WEIGHT; ORGANIC ACIDS; OXIDATION; PEPTIDES; ULTRAFILTRATION;

AMINES;

EID: 68949184710     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.07.006     Document Type: Article

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