Bioactive peptides as natural antioxidants in food products – A review

Trends in Food Science and Technology

Volumn 79, Issue , 2018, Pages 136-147

  Lorenzo, Jose M ^a   Munekata, Paulo E S ^b   Gómez, Belen ^a   Barba, Francisco J ^c   Mora, Leticia ^d   Pérez Santaescolástica, Cristina ^a   Toldrá, Fidel ^d  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c UNIVERSITY OF VALENCIA   (Spain)

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

Author keywords

Active amino acid sequence; Antioxidant defense; Food additives; Food quality; Oxidative stress; Proteolysis

Indexed keywords

ANTIOXIDANTS; CHEMICAL CONTAMINATION; CONTROLLED DRUG DELIVERY; ENZYMES; FOOD ADDITIVES; LOSSES; OXIDATIVE STRESS; PROTEOLYSIS;

AMINO ACID SEQUENCE; ANTIOXIDANT ADDITIVES; ANTIOXIDANT DEFENSE; ANTIOXIDANT PEPTIDES; FERMENTATION PROCESS; FOOD QUALITY; NATURAL ANTIOXIDANTS; RESEARCH AND DEVELOPMENT;

PEPTIDES;

EID: 85050772554     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2018.07.003     Document Type: Review

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