Antioxidant and Anti-inflammatory Properties of Vitelline Membrane Hydrolysates
نویسندگان
چکیده
Categories of Abstracts: A Undergrad B Graduate students with less than 2 years' experience C Graduate students with greater than 2 years' experience D Postdoctoral Fellows E Other (not judged)
منابع مشابه
High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity
Whey proteins have well-established antioxidant and anti-inflammatory bioactivities. High hydrostatic pressure processing of whey protein isolates increases their in vitro digestibility resulting in enhanced antioxidant and anti-inflammatory effects. This study compared the effects of different digestion protocols on the digestibility of pressurized (pWPI) and native (nWPI) whey protein isolate...
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