Concepedia

Adding value to the chia (Salvia hispanica L.) expeller: Production of bioactive peptides with antioxidant properties by enzymatic hydrolysis with Papain

Juliana Cotabarren, Adriana Rosso, Mariana Tellechea, Javier García‐Pardo, Walter David Obregón, Mónica Graciela Parisi

Food Chemistry · 2018 · 155 citations · 39 references

DOI

Concepts

References

39

Use of a free radical method to evaluate antioxidant activity

Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset · LWT · 1995 · 25.2K citations · Full text

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Tricine–SDS-PAGE

Hermann Schägger · Nature Protocols · 2006 · 2.5K citations

Improved Method for Determining Food Protein Degree of Hydrolysis

Per Munk Nielsen, Daphne Elaine Leslie Petersen, C. Dambmann · Journal of Food Science · 2001 · 1.7K citations

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Bioactive peptides: Production and functionality

Hannu Korhonen, Anne Pihlanto · International Dairy Journal · 2006 · 1.7K citations

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Some methodological problems in the determination of antioxidant activity using chromogen radicals: a practical case

Marino B. Arnao · Trends in Food Science & Technology · 2000 · 610 citations

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