Mechanisms of the antioxidant activity of a high molecular weight fraction of whey
- Author
- TONG, L. M1 ; SASAKI, S2 ; MCCLEMENTS, D. J1 ; DECKER, E. A1
[1] Chenoweth Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
[2] Seafood Section, Hokkaido Food Processing Research Center, 589-4 Bunkyoudai Midori-Machi, Ebetsu-shi, Hokkaido, Japan - Source
Journal of agricultural and food chemistry (Print). 2000, Vol 48, Num 5, pp 1473-1478 ; ref : 24 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Activité biologique Antioxydant Emulsion huile eau Inhibition Lipide Mécanisme action Oxydation Protéine lactosérum Protéine lait
- Keyword (en)
- Biological activity Antioxidant Oil water emulsion Inhibition Lipids Mechanism of action Oxidation Whey protein Milk protein
- Keyword (es)
- Actividad biológica Antioxidante Emulsión aceite agua Inhibición Lípido Mecanismo acción Oxidación Proteína lactosero Proteína leche
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1364358
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf991342v 
https://dx.doi.org/10.1021/jf991342v
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