Effects of Lactobacillus helveticus Fermentation on the Ca2+ Release and Antioxidative Properties of Sheep Bone Hydrolysate
활용도 Analysis
논문 Analysis
연구자 Analysis
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Effects of Lactobacillus helveticus Fermentation on the Ca2+ Release and Antioxidative Properties of Sheep Bone Hydrolysate' 의 참고문헌
The study on the hydrolysis of alcalase and protemex to sheep bone powder
Study of Lactobacillus paracasei fermentation of sheep bone enzymatic hydrolysate to improve its antioxidant activity in vitro
Skin resistance to UVB-induced oxidative stress and hyperpigmentation by the topical use of Lactobacillus helveticus NS8-fermented milk supernatant
Probiotics: Definition, sources, selection, and uses
Preparation and characteristic analysis of calcium-chelated ossein peptide
Potential of novel Lactobacillus helveticus strains and their cell wall bound proteases to release physiologically active peptides from milk proteins
Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: Effect of bacterial strain, fermentation pH, and storage time
Lactobacillus helveticus: the proteolytic system
Lactobacillus helveticus: importance in food and health
Invited review: Lactobacillus helveticus--a thermophilic dairy starter related to gut bacteria
Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate
In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion
Immunogenicity evaluation of protein hydrolysates for hypoallergenic infant formulae
Hydrolysis kinetics and radical-scavenging activity of gelatin under simulated gastrointestinal digestion
Food protein-derived chelating peptides:Biofunctional ingredients for dietary mineral bioavailability enhancement
Fish protein hydrolysates:production, biochemical, and functional properties
Effect of calcium-binding peptide from pacific cod (Gadus macrocephalus) bone on calcium bioavailability in rats
Development of antioxidant activity during milk fermentation by wild isolates of Lactobacillus helveticus
Comparison of hydrolyzing effect of sheep bone powder by different proteases and correlation analysis for hydrolysis indicators
Calcium nutrition and metabolism during infancy
Antioxidant properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus
Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis
Affinity purification and characterisation of chelating peptides from chickpea protein hydrolysates
A specific peptide with calcium chelating capacity isolated from whey protein hydrolysate
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Effects of Lactobacillus helveticus Fermentation on the Ca2+ Release and Antioxidative Properties of Sheep Bone Hydrolysate'
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