Analysis of DPPH inhibition and structure change of corn peptides treated by pulsed electric field technology

Journal of Food Science and Technology

Volumn 52, Issue 7, 2015, Pages 4342-4350

  Wang, Ke ^a   Wang, Ying ^a   Lin, Songyi ^a   Liu, Xuye ^a   Yang, Shuailing ^a   Jones, Gregory S ^b  

^a JILIN UNIVERSITY   (China)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

2.2 diphenyl 1 picrylhydrazyl (DPPH) inhibition; Corn peptides (CPS); Mid infrared spectroscopy (MIR); Pulsed electric field (PEF); Response surfacemethodology (RSM)

Indexed keywords

ANTIOXIDANTS; INFRARED SPECTROSCOPY; PEPTIDES; SURFACE PROPERTIES;

ANTI-OXIDANT ACTIVITIES; CORN PEPTIDES (CPS); ELECTRIC FIELD INTENSITIES; OPTIMIZED CONDITIONS; PULSED ELECTRIC FIELD; RESPONSE SURFACE METHODOLOGY; RESPONSE SURFACEMETHODOLOGY (RSM); TREATMENT PARAMETERS; 2;

ELECTRIC FIELDS;

ZEA MAYS;

EID: 84933671305     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1450-3     Document Type: Article

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