Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Bertrand P. Chay Pak Ting"'
Autor:
Yves Pouliot, Tsutomu Okubo, Lekh R. Juneja, Yoshinori Mine, Bertrand P. Chay Pak Ting, Sylvie F. Gauthier
Publikováno v:
Membranes, Vol 1, Iss 3, Pp 149-161 (2011)
The objective of the study was to compare the antioxidant activity of two distinct hydrolysates and their peptide fractions prepared by ultrafiltration (UF) using membranes with molecular weight cut-off of 5 and 1 kDa. The hydrolysates were a delipid
Externí odkaz:
https://doaj.org/article/cb7c1541f3eb49a28a65bf9bdf995cc6
Autor:
Tsutomu Okubo, Yves Pouliot, Bertrand P. Chay Pak Ting, Sylvie F. Gauthier, Yoshinori Mine, Lekh Raj Juneja
Publikováno v:
Membranes, Vol 1, Iss 3, Pp 149-161 (2011)
Membranes; Volume 1; Issue 3; Pages: 149-161
Membranes
Membranes; Volume 1; Issue 3; Pages: 149-161
Membranes
The objective of the study was to compare the antioxidant activity of two distinct hydrolysates and their peptide fractions prepared by ultrafiltration (UF) using membranes with molecular weight cut-off of 5 and 1 kDa. The hydrolysates were a delipid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a06d535d01cbbdcb5df323f96d7e9ed8
http://www.mdpi.com/2077-0375/1/3/149/
http://www.mdpi.com/2077-0375/1/3/149/
Autor:
Yves Pouliot, Bertrand P. Chay Pak Ting, Tutomu Okubo, Sylvie F. Gauthier, Yoshinori Mine, Lekh Raj Juneja
Publikováno v:
International Journal of Food Science & Technology. 45:1633-1640
Summary An ultrafiltration-based approach was integrated in the preparation of phosvitin (PVs) from delipidated egg yolk proteins. An attempt was made to concentrate PVs as well as to desalt by means of the diafiltration technique. Primary experiment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30bdc55530eeae783eb020618b20ffbb
https://doi.org/10.1111/j.1365-2621.2010.02311.x
https://doi.org/10.1111/j.1365-2621.2010.02311.x
Isolation and Characterization of an Aggregating Peptide from a Tryptic Hydrolysate of Whey Proteins
Autor:
Sylvie F. Gauthier, Anne-Cécile Gaonac’h, Yves Pouliot, Mélanie Tremblay, Bertrand P. Chay Pak Ting, Normand Voyer, Marie-Michèle Guy
Publikováno v:
Journal of Agricultural and Food Chemistry. 57:3760-3764
Spontaneous precipitation of a peptide mixture has been observed during the concentration by reverse osmosis of a tryptic hydrolysate of whey protein. The precipitated material collected by centrifugation could not be solubilized by urea, mercaptoeth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3695e5a892c9d27007495e46b9b50baf
https://doi.org/10.1021/jf803539f
https://doi.org/10.1021/jf803539f
Autor:
S.S.H. Rizvi, Ž. Knez, M. Škerget, M. Knez Hrnčič, C. Turner, M. Waldebäck, E. Vorobiev, F. Chemat, Marcel Ottens, Sreekanth Chilamkurthi, B.W. Woonton, G.W. Smithers, M. Pinelo, A.S. Meyer, G. Jonsson, L. Bazinet, A. Doyen, C. Roblet, S. Sahin, Enrico Drioli, Alfredo Cassano, Paula Jauregi, Maria Dermiki, M.-P. Belleville, D. Paolucci-Jeanjean, G.M. Rios, G. Gésan-Guiziou, G. Vatai, M.A. Williams, G.J. Freeman, C.J. Fee, J.M. Billakanti, S.M. Saufi, S.P.J. Namal Senanayake, E. Conde, A. Moure, H. Domínguez, J.C. Parajó, Bertrand P. Chay Pak Ting, Yves Pouliot, Sylvie F. Gauthier, Y. Mine, J. Shi, S. Jun Xue, Y. Jiang, X. Ye
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa841da727c5cf6b681b1f6570d9160c
https://doi.org/10.1016/b978-0-85709-233-5.50024-4
https://doi.org/10.1016/b978-0-85709-233-5.50024-4
