Antioxidant activity of peptides from fermented milk with mix culture of lactic acid bacteria and yeast

Advance Journal of Food Science and Technology

Volumn 7, Issue 6, 2015, Pages 422-427

  Li, Yun ^a,b   Liu, Tongjie ^a   He, Guoqing ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b HANSHAN NORMAL UNIVERSITY   (China)

Author keywords

Antioxidant peptides; Co culutre; Debaryomyces hansenii; Fermented milk; Lactic acid bacteria

Indexed keywords

ANTIOXIDANTS; BACTERIA; CHELATION; FERMENTATION; FREE RADICALS; HYDROLYSIS; LABORATORIES; LACTIC ACID; METAL IONS; PEPTIDES; YEAST;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PEPTIDES; DEBARYOMYCES HANSENII; HYDROLYSIS ACTIVITY; HYDROXYL RADICALS; LACTIC ACID BACTERIA; PROTEIN HYDROLYSIS; REDUCING POWER ASSAYS;

FERMENTED MILK;

DEBARYOMYCES HANSENII; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS HELVETICUS; LACTOCOCCUS; STREPTOCOCCUS;

EID: 84924614629     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: 10.19026/ajfst.7.1335     Document Type: Article

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