Antioxidant capacity of hydrolyzed protein fractions obtained from an under-explored seed protein: Gingerbread plum (Neocarya macrophylla).

Amza, Tidjani; Amadou, Issoufou; Balla, Abdourahamane; Zhou, HuiMing

Amza, Tidjani; Amadou, Issoufou; Balla, Abdourahamane; Zhou, HuiMing.

Afiliação

Amza T; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu People's Republic of China ; Faculté des Sciences et Techniques, Université de Maradi, BP 465, Maradi, Niger.
Amadou I; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu People's Republic of China ; Faculté d'Agronomie et des Sciences de l'Environnement, Université de Maradi, BP 465, Maradi, Niger.
Balla A; Faculté d'Agronomie, Université Abdou Moumouni, BP 10960, Niamey, Niger.
Zhou H; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu People's Republic of China.

J Food Sci Technol ; 52(5): 2770-8, 2015 May.

Article em En | MEDLINE | ID: mdl-25892774

Palavras-chave

Antioxidant activity; Gingerbread plum; Molecular weight distribution; Protein fraction hydrolysates; Proteins

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2015 Tipo de documento: Article País de afiliação: Níger País de publicação: Índia

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