Antioxidant capacity of Mexican chia (Salvia hispanica L.) protein hydrolyzates

Journal of Food Measurement and Characterization

Volumn 12, Issue 1, 2018, Pages 323-331

  Chim Chi, Yasser ^a   Gallegos Tintoré, Santiago ^b   Jiménez Martínez, Cristian ^a   Dávila Ortiz, Gloria ^a   Chel Guerrero, Luis ^b  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE YUCATÁN   (Mexico)

Author keywords

Antioxidant; Fiber; Hydrolyzate; Salvia hispanica

Indexed keywords

AGENTS; CHELATION; COPPER; FIBERS; FREE RADICALS; HYDROLYSIS; PRECIPITATION (CHEMICAL); PRECIPITATION (METEOROLOGY); PROTEINS;

ALKALINE SOLUBILIZATIONS; AMINO ACIDS COMPOSITIONS; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT ANALYSIS; ANTIOXIDANT CAPACITY; HYDROLYZATE; PROTEIN HYDROLYZATES; SALVIA HISPANICA;

ANTIOXIDANTS;

EID: 85030328467     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-017-9644-9     Document Type: Article

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