Effect of ultrasound treatment on antioxidant activity and structure of β-Lactoglobulin using the Box–Behnken design
| العنوان: | Effect of ultrasound treatment on antioxidant activity and structure of β-Lactoglobulin using the Box–Behnken design |
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| المؤلفون: | Ma Shuang, Mingruo Guo, Xu Yang, Cuina Wang |
| المصدر: | CyTA-Journal of Food, Vol 16, Iss 1, Pp 596-606 (2018) |
| بيانات النشر: | Informa UK Limited, 2018. |
| سنة النشر: | 2018 |
| مصطلحات موضوعية: | Chromatography, Antioxidant, lcsh:TP368-456, Chemistry, General Chemical Engineering, medicine.medical_treatment, antioxidant activity, food and beverages, lcsh:TX341-641, 04 agricultural and veterinary sciences, General Chemistry, ultrasound treatment, 040401 food science, Box–Behnken design, Industrial and Manufacturing Engineering, lcsh:Food processing and manufacture, 0404 agricultural biotechnology, Ultrasound treatment, medicine, structure, lcsh:Nutrition. Foods and food supply, Β-Lactoglobulin, BBD, Food Science |
| الوصف: | Effect of ultrasound treatment on antioxidant activity and structure of β-Lactoglobulin were investigated using antioxidant indexes and spectroscopy techniques. The 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities had been applied to the experimental response obtained by a three-factor-three-level Box–Behnken design. Results showed that ultrasound treatment significantly increased antioxidant activity (p |
| تدمد: | 1947-6345 1947-6337 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e347fd17503431d3440fc188dc9e50cbTest https://doi.org/10.1080/19476337.2018.1441909Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....e347fd17503431d3440fc188dc9e50cb |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 19476345 19476337 |
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