Effect of high-pressure treatment on trypsin hydrolysis and antioxidant activity of egg white proteins

International Journal of Food Science and Technology

Volumn 49, Issue 1, 2014, Pages 269-279

  Singh, Ajaypal ^a   Ramaswamy, Hosahalli S ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Antioxidant activity; Degree of hydrolysis; DPPH; Egg white hydrolysate; Egg white protein; High pressure processing

Indexed keywords

ANTI-OXIDANT ACTIVITIES; DEGREE OF HYDROLYSIS; DPPH; EGG WHITE; EGG WHITE PROTEINS; HIGH-PRESSURE PROCESSING;

ELECTRIC SWITCHBOARDS; GELATION; HYDROLYSIS;

PROTEINS;

EID: 84890348094     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12443     Document Type: Article

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