Effects on DPPH inhibition of egg-white protein polypeptides treated by pulsed electric field technology

Journal of the Science of Food and Agriculture

Volumn 93, Issue 7, 2013, Pages 1641-1648

  Wang, Ke ^a   Wang, Jia ^a   Liu, Bolong ^a   Lin, Songyi ^a   Zhao, Ping ^a   Liu, Jingbo ^a   Jones, Gregory ^b   Huang, Hsiang Chi ^b  

^a JILIN UNIVERSITY   (China)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

Antioxidant polypeptides; DPPH inhibition; Pulsed electric field (PEF); Response surface methodology (RSM)

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; EGG PROTEIN; PEPTIDE; PICRIC ACID;

ARTICLE; DIET; ELECTRICITY; FOOD PRESERVATION; HUMAN; METABOLISM; METHODOLOGY;

ANTIOXIDANTS; BIPHENYL COMPOUNDS; DIET; EGG PROTEINS; ELECTRICITY; FOOD PRESERVATION; HUMANS; PEPTIDES; PICRATES;

EID: 84876312962     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5941     Document Type: Article

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