Bioactivity of Cooked Standard and Enriched Whole Eggs from White Leghorn and Rhode Island Red in Exhibiting In-Vitro Antioxidant and ACE-Inhibitory Effects

por Nolasco, Emerson, Naldrett, Mike, Alvarez, Sophie, Johnson, Philip E., Majumder, Kaustav
Publicado 2021

Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion

por Rao, Priyanka Singh, Nolasco, Emerson, Handa, Akihiro, Naldrett, Michael J., Alvarez, Sophie, Majumder, Kaustav
Publicado 2020