Work

Electro-activation of sweet defatted whey: Impact on the induced Maillard reaction products and bioactive peptides

Year: 2016

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2016.11.134

Authors: Ourdia Kareb, Ahmed Gomaa, Claude P. Champagne, Julie Jean, Mohammed Aïder

Institutions: Université Laval, Institut sur la nutrition et les aliments fonctionnels (INAF), National Research Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Fonds de recherche du Québec – Nature et technologies

OpenAlex ID: W2556474008

FWCI: 3.442

Cites: 55

Cited by: 38

Related to: 10