Maillard conjugation of lactulose with potentially bioactive peptides

Food Chemistry

Volumn 192, Issue , 2016, Pages 831-836

  Nooshkam, Majid ^a   Madadlou, Ashkan ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Bioactive peptide; Lactose; Lactulose; Maillard reaction; Whey protein

Indexed keywords

CHEMICAL REACTIONS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GLYCOSYLATION; PEPTIDES; PROTEINS;

BIOACTIVE PEPTIDES; LACTOSE; LACTULOSE; MAILLARD REACTION; WHEY PROTEINS;

SUGARS;

LACTOSE; LACTULOSE; PROTEIN; PROTEIN HYDROLYSATE; UNCLASSIFIED DRUG; WHEY PROTEIN HYDROLYSATE; WHEY PROTEIN ISOLATE; PEPTIDE; WHEY PROTEIN;

AMINO ACID SEQUENCE; ANTIOXIDANT ACTIVITY; ARTICLE; CATALYST; CONJUGATION; EGG SHELL; ELECTROPHILICITY; FOOD PROCESSING; GLYCATION; INFRARED SPECTROSCOPY; ISOMERIZATION; MILK; MOLECULAR WEIGHT; PH; PROTEIN CONTENT; PROTEIN HYDROLYSIS; PROTEIN ISOLATION; ULTRAFILTRATION; WHEY; ANIMAL; CHEMISTRY;

ANIMALS; LACTOSE; LACTULOSE; MAILLARD REACTION; PEPTIDES; WHEY PROTEINS;

EID: 84937774232     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.094     Document Type: Article

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