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Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins
| Title: | Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins | Authors: | Serpen, Arda; Gokmen, Vural; Žilić, Slađana   ; Akillioglu, Gul; Barać, Miroljub |
Issue Date: | 2012 | Publication: | Food Research International | ISSN: | 0963-9969 Food Research International Search Idenfier |
Publisher: | Elsevier Science Bv, Amsterdam | Type: | Article | Collation: | vol. 49 br. 1 str. 1-6 | DOI: | 10.1016/j.foodres.2012.06.031 | WoS-ID: | 000311592500001 | Scopus-ID: | 2-s2.0-84865963472 | URI: | http://rik.mrizp.rs/handle/123456789/407 https://enauka.gov.rs/handle/123456789/256292 http://aspace.agrif.bg.ac.rs/handle/123456789/3062 |
Project: | Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (RS-31069) | M-category: | 21aM21a |
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