Effects of high-intensity pulsed electric field on antioxidant attributes of hydrolysates derived from egg white protein

Journal of Food Biochemistry

Volumn 37, Issue 1, 2013, Pages 45-52

  Lin, Songyi ^a,b   Guo, Yang ^a   You, Qi ^b   Yin, Yongguang ^a   Liu, Jingbo ^a   Luo, Pengju G ^b,c  

^a JILIN UNIVERSITY   (China)

^b CLEMSON UNIVERSITY   (United States)

^c Sherman College of Chiropractic   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PEPTIDES; EGG WHITE; EGG WHITE PROTEINS; ELECTRIC FIELD INTENSITIES; FREE RADICAL SCAVENGING CAPACITY; HIGH-INTENSITY PULSED ELECTRIC FIELDS; MOLECULAR DISTRIBUTION; OPTIMAL CONDITIONS; PROCESSING PARAMETERS; REDUCING POWER;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PEPTIDES;

ELECTRIC FIELDS;

EID: 84873088887     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2011.00598.x     Document Type: Article

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