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of 208
pro vyhledávání: '"antioxidative peptides"'
Akademický článek
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Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 29, Iss 1, Pp 1-9 (2018)
Bioactive peptides have important roles as functional food ingredients. The sequence patterns of amino acids in a peptide fragment may relate to their functional mechanisms. On the contrary, presence of an amino acid in a peptide fragment might not b
Externí odkaz:
https://doaj.org/article/d239627f4f4449d48c923c7fe4124756
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 21, Iss 1, Pp 51-60 (2017)
Antioxidant peptides can inhibit lipid peroxidation and scavenging free radicals, maintain the balance of free radicals, and against a variety of diseases. Response surface methodology was used to optimize process conditions for producing antioxidati
Externí odkaz:
https://doaj.org/article/f7b1b199197b45028b687d0bbe98a63d
Publikováno v:
Foods, Vol 10, Iss 3, p 585 (2021)
The fight against food waste benefits from novel agents inhibiting spoilage. The present study investigated the preservative potential of the antimicrobial peptides Leg1 (RIKTVTSFDLPALRFLKL) and Leg2 (RIKTVTSFDLPALRWLKL) recently identified in chickp
Externí odkaz:
https://doaj.org/article/4e4eb0aae8464d07967c4026b57906fc
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 20, Iss 2, Pp 29-38 (2016)
The effect of hydrolysis temperature (45, 50, 55, 60 and 65°C), pH (7.0, 7.5, 8.0, 8.5 and 9.0), enzyme to substrate (E/S) ratio (1.0, 1.5, 2.0, 2.5 and 3.0%), substrate concentration (2, 3, 4, 5 and 6%) and hydrolysis time (30-240min) on antioxidan
Externí odkaz:
https://doaj.org/article/4e68abeba3f24f3685f60f7e4f18bcbc
Autor:
Preeti Sarkar, Alessandra Pecorelli, Brittany Woodby, Erika Pambianchi, Francesca Ferrara, Raj Kumar Duary, Giuseppe Valacchi
Publikováno v:
Nutrients
Volume 15
Issue 4
Pages: 1035
Volume 15
Issue 4
Pages: 1035
Food-derived bioactive peptides (BAPs) obtained from edible insect-protein hold multiple activities promising the potential to target complex pathological mechanisms responsible for chronic health conditions such as hypertension development. In this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b9a9a59e63de9f088022d73691c3884
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 19, Iss 2, Pp 65-74 (2015)
Oxidation was related to the pathogenesis of human diseases. Adequate intake of antioxidant activity of food can reduce the levels of free radicals, prevent lipid peroxidation, and help the body against diseases. In the paper, casein from goat milk w
Externí odkaz:
https://doaj.org/article/62e86b7a58944050bffe9178493f8b5d
Autor:
Leila Najafian, Abdul Salam Babji
Publikováno v:
Journal of Functional Foods, Vol 9, Iss , Pp 280-289 (2014)
Patin sarcoplasmic protein was hydrolysed with Alcalase and papain. The antioxidant activities of sarcoplasmic protein hydrolysates (SPHs) were assessed by evaluating 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-s
Externí odkaz:
https://doaj.org/article/e5e75ace68244c1eb21fbf84ecceea01
Autor:
Shudong He, Yi Zhang, Hanju Sun, Ming Du, Jianlei Qiu, Mingming Tang, Xianbao Sun, Beiwei Zhu
Publikováno v:
Marine Drugs, Vol 17, Iss 2, p 116 (2019)
Antioxidative peptides were produced from false abalone (Volutharpa ampullacea perryi) using enzymatic hydrolysis. Trypsin produced the most bioactive hydrolysates with the highest scavenging ABTS+• free radicals compared to pepsin, alcalase, neutr
Externí odkaz:
https://doaj.org/article/d5677f1e40b845d68d25b6acff401aa6