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Jitngarmkusol, S., Hongsuwankul, J. and Tananuwong, K. (2008) Chemical Compositions, Functional Properties, and Microstructure of Defatted Macadamia Flours. Food Chemistry, 110, 23-30.
http://dx.doi.org/10.1016/j.foodchem.2008.01.050

has been cited by the following article:

• TITLE: Novel Antioxidant Peptides Derived from Enzymatic Hydrolysates of Macadamia Protein

  AUTHORS: Zhiping Han, Wenhua Zhang, Wenqiong Luo, Jihua Li

  KEYWORDS: Antioxidant Peptides, Hydrolysates, Macadamia Protein

  JOURNAL NAME: Journal of Biosciences and Medicines, Vol.4 No.2, February 16, 2016

  ABSTRACT: In the present work, macadamia protein was enzymatic hydrolyzed to produce peptides which had abundant antioxidant activities. The relative antioxidant capacity was investigated through some in vitro models such as scavenging activity of DPPH radical, scavenging of ABTS+ radical and evaluation of the total antioxidant capacity assay. Macadamia protein was characterized by methods of DEAE cellulose cation-exchange chromatography and SDS-PAGE. Besides, method of price graph was used to compare the difference and to investigate the connection between the actual and ideal antioxidant value of the hydrolysates, aiming to reduce this difference.