Antioxidant activities of rapeseed peptides produced by solid state fermentation

Food Research International

Volumn 49, Issue 1, 2012, Pages 432-438

  He, Rong ^a,c   Ju, Xingrong ^b   Yuan, Jian ^b   Wang, Lifeng ^b   Girgih, Abraham T ^c   Aluko, Rotimi E ^c  

^a JIANGNAN UNIVERSITY   (China)

^b NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

^c UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Amino acid composition; Antioxidant activity; Bacillus subtilis; Rapeseed meal; Rapeseed peptides; Solid state fermentation

Indexed keywords

AMINO ACID COMPOSITIONS; ANTIOXIDANT ACTIVITIES; BACILLUS SUBTILIS; RAPESEED MEALS; RAPESEED PEPTIDES; SOLID-STATE FERMENTATION;

AMINO ACIDS; CHELATION; FREE RADICALS; IRON; LINOLEIC ACID; OILSEEDS; PEPTIDES;

FERMENTATION;

BACILLUS SUBTILIS; BRASSICA NAPUS;

EID: 84866303335     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.08.023     Document Type: Article

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