Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734

Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734

The investigation determined the influence of Lactobacillus helveticus strains (T80, T105, B734 and DSMZ 20075) and Lactobacillus acidophilus La-05 (probiotic strain) on the antioxidant activity of whey and milk protein preparations. In order to indicate possible mechanism of antioxidant activity of...

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Bibliographic Details
Main Authors: Katarzyna Skrzypczak, Waldemar Gustaw, Anna Kononiuk, Bartosz Sołowiej, Adam Waśko
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2019-08-01
Series:Czech Journal of Food Sciences
Subjects:
antioxidant activity
fermentation
lactic acid bacteria
lab
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201904-0007_estimation-of-the-antioxidant-properties-of-milk-protein-preparations-hydrolyzed-by-lactobacillus-helveticus-t8.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201904-0007_estimation-of-the-antioxidant-properties-of-milk-protein-preparations-hydrolyzed-by-lactobacillus-helveticus-t8.php

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