SCOPUS 정보 검색 플랫폼

Volumn 6, Issue 4, 2015, Pages 1229-1240

Antioxidant activity of bovine alpha lactalbumin Maillard products and evaluation of their in vitro gastro-duodenal digestive proteolysis

(3) Joubran, Yousef a Moscovici, Alice a Lesmes, Uri a

a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY (Israel)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL REACTIONS; FOOD PROCESSING; GLYCOSYLATION; HEAT TREATMENT; MAMMALS; PHYSICOCHEMICAL PROPERTIES; PROTEOLYSIS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BIOACTIVE PEPTIDES; COLLOIDAL STABILITY; ENZYMATIC CLEAVAGE; IN-VITRO DIGESTIONS; OXIDATIVE REACTION; SURFACE HYDROPHOBICITY;

ANTIOXIDANTS;

BOVINAE;

ANTIOXIDANT; FRUCTOSE OLIGOSACCHARIDE; LACTALBUMIN; OLIGOSACCHARIDE;

ADULT; ANIMAL; BIOLOGICAL MODEL; BOVINE; CHEMICAL PHENOMENA; CHEMISTRY; DIGESTION; DUODENUM; FOOD HANDLING; GLYCATION; HEAT; HUMAN; INFANT; METABOLISM; PH; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION;

ADULT; ANIMALS; ANTIOXIDANTS; CATTLE; DIGESTION; DUODENUM; FOOD HANDLING; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; INFANT; LACTALBUMIN; MAILLARD REACTION; MODELS, BIOLOGICAL; OLIGOSACCHARIDES; PHYSICOCHEMICAL PHENOMENA; PROTEOLYSIS;

EID: 84927610022 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c4fo01165a Document Type: Article

Times cited : (53)

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