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Electro-activation of sweet defatted whey: Impact on the induced Maillard reaction products and bioactive peptides.
Kareb, Ourdia; Gomaa, Ahmed; Champagne, Claude P; Jean, Julie; Aïder, Mohammed.
Afiliação
  • Kareb O; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Qc G1V 0A6, Canada; Department of Food Sciences, Université Laval, Quebec, Qc G1V 0A6, Canada.
  • Gomaa A; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Qc G1V 0A6, Canada; Department of Food Sciences, Université Laval, Quebec, Qc G1V 0A6, Canada; Food Science and Nutrition Department, National Research Center, Egypt.
  • Champagne CP; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Qc G1V 0A6, Canada; Food R&D Centre, Agriculture and Agri-food Canada, 3600 Casavant, St. Hyacinthe, Qc J2S 8E3, Canada.
  • Jean J; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Qc G1V 0A6, Canada; Department of Food Sciences, Université Laval, Quebec, Qc G1V 0A6, Canada.
  • Aïder M; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Qc G1V 0A6, Canada; Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, Qc G1V 0A6, Canada. Electronic address: mohammed.aider@fsaa.ulaval.ca.
Food Chem ; 221: 590-598, 2017 Apr 15.
Article em En | MEDLINE | ID: mdl-27979246
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Peptídeos / Reação de Maillard / Proteínas do Soro do Leite / Soro do Leite Idioma: En Ano de publicação: 2017 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Peptídeos / Reação de Maillard / Proteínas do Soro do Leite / Soro do Leite Idioma: En Ano de publicação: 2017 Tipo de documento: Article