Antioxidative and functional properties of pumpkin oil cake globulin hydrolysates

JAOCS, Journal of the American Oil Chemists' Society

Volumn 90, Issue 8, 2013, Pages 1157-1165

  Popović, Ljiljana ^a   Peričin, Draginja ^a   Vaštag, Žužana ^a   Popović, Senka ^a   Krimer, Vera ^b   Torbica, Aleksandra ^c  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b Public Health Institute   (Serbia)

^c UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Antioxidant properties; Cucurbitin; Enzymatic hydrolysis; Functional properties; Protein hydrolysates

Indexed keywords

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CUCURBITIN; FOAMING CAPACITIES; FUNCTIONAL PROPERTIES; PROTEIN HYDROLYSATE; PROTEIN SOLUBILITY; SCAVENGING ACTIVITIES;

ANTIOXIDANTS; BIOLOGICAL MATERIALS; EMULSIFICATION; ENZYMATIC HYDROLYSIS;

OILS AND FATS;

CUCURBITA PEPO;

EID: 84881255935     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-013-2257-5     Document Type: Article

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