In vitro antioxidant activities of hydrolysates obtained from Iranian wild almond (Amygdalus scoparia) protein by several enzymes

International Journal of Food Science and Technology

Volumn 51, Issue 3, 2016, Pages 609-616

  Mirzapour, Mozhgan ^a   Rezaei, Karamatollah ^a   Sentandreu, Miguel Angel ^b   Moosavi Movahedi, Ali Akbar ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Amygdalus scoparia; Bioactive peptides; Free radical scavenging; Protein hydrolysate; Wild almond

Indexed keywords

ANTIOXIDANTS; BIOLOGICAL MATERIALS; ENZYMES; HYDROLYSIS; MOLECULAR WEIGHT DISTRIBUTION; PEPTIDES; PROTEINS;

AMYGDALUS SCOPARIA; BIOACTIVE PEPTIDES; FREE RADICAL SCAVENGING; PROTEIN HYDROLYSATE; WILD ALMOND;

FREE RADICALS;

EID: 84958105856     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12996     Document Type: Article

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