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- Aïder, Mohammed, et al. Show all 3 Authors
- International dairy journal 2018 v.80 pp. 17-25
- 2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; freeze drying; iron; isomerization; lactose; lactulose; pH; polyacrylamide gel electrophoresis; protein hydrolysates; whey
- ... The effect of electro-activation (EA) on the properties of whey was investigated. During 60 min of EA treatment of whey, lactose isomerisation into lactulose was observed and paralleled pH evolution. Antioxidant capacity of EA-whey was investigated; EA time was the most significant parameter on the antioxidant capacity such as reducing power, Fe2+ chelating, and Trolox equivalent ABTS radical scav ...