The Examination of Purified Egg Yolk Cephalin as an Antioxidant
نویسندگان
چکیده
منابع مشابه
Antioxidant and ACE Inhibitory Bioactive Peptides Purified from Egg Yolk Proteins
Protein by-products from the extraction of lecithin from egg yolk can be converted into value-added products, such as bioactive hydrolysates and peptides that have potential health enhancing antioxidant, and antihypertensive properties. In this study, the antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of peptides isolated and purified from egg yolk protein were invest...
متن کاملnano-rods zno as an efficient catalyst for the synthesis of chromene phosphonates, direct amidation and formylation of amines
چکیده ندارد.
an examination of developmental dyslexia among iranian efl second graders
چکیده رساله/پایان نامه: این تحقیق جهت بررسی تاثیر نارسا خوانی در یادگیری زبان انگلیسی به عنوان زبان خارجه در میان دانش اموزان ایرانی مقطع دوم راهنمایی طراحی شده است. ده نفر از دانش اموزان ایرانی مقطع دوم راهنمایی و ده نفر از دانش اموزان غیر نارسا خوان همان مقطع برای انجام این تحقیق انتخاب شدند. تمام شرکت کنندگان توسط ازمون زبان انگلیسی ای که برای این هدف ساخته شده و متشکل از بخشهای خواندن ام...
15 صفحه اولHen Egg as an Antioxidant Food Commodity: A Review
Intake of antioxidants through diet is known to be important in reducing oxidative damage in cells and improving human health. Although eggs are known for their exceptional, nutritional quality, they are not generally considered as antioxidant foods. This review aims to establish the importance of eggs as an antioxidant food by summarizing the current knowledge on egg-derived antioxidants. Eggs...
متن کاملAn evaluation of the egg-yolk reaction as a test for lecithinase activity.
Bacterial lecithinases are of special interest because of the possible role these enzymes play in pathogenicity (reviewed by Macfarlane, 1955, and Van Heyningen, 1950, 1955). In studying lecithinase distribution and function, the eggyolk reaction, so called because lecithinase2 acting on an egg-yolk emulsion causes turbidity to appear and a curd of fat to rise to the surface (Macfarlane et al.,...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Eiyo To Shokuryo
سال: 1960
ISSN: 1883-8863
DOI: 10.4327/jsnfs1949.13.87