Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 24, 2011, Pages 13311-13317

  Dong, Shiyuan ^a,b   Wei, Binbin ^a   Chen, Bingcan ^b   McClements, D Julian ^b   Decker, Eric A ^b  

^a OCEAN UNIVERSITY OF CHINA   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

antioxidant activity; bitterness; Casein peptides; emulsion; lipid oxidation; Maillard reaction products

Indexed keywords

ABSORBANCES; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; BITTERNESS; FREE AMINO GROUPS; GLUCOSE CONCENTRATION; HEATING TIME; IRON CHELATION; LIPID OXIDATION; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; OIL-IN-WATER EMULSIONS; POTENTIAL METHODS; RADICAL SCAVENGING;

CASEIN; CHEMICAL PROPERTIES; EMULSIFICATION; FISH PRODUCTS; GLUCOSE; GLYCOSYLATION; OXIDATION; PEPTIDES; REACTION PRODUCTS;

EMULSIONS;

ANTIOXIDANT; CASEIN; FISH OIL; GLUCOSE; PEPTIDE; WATER;

ARTICLE; CHEMISTRY; DRUG EFFECT; EMULSION; GLYCATION; LIPID PEROXIDATION;

ANTIOXIDANTS; CASEINS; EMULSIONS; FISH OILS; GLUCOSE; LIPID PEROXIDATION; MAILLARD REACTION; PEPTIDES; WATER;

EID: 84255176251     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203778z     Document Type: Article

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