Improvement of the functionality of minced mackerel by hydrolysis and subsequent lactic acid bacterial fermentation

Journal of Food Science

Volumn 70, Issue 3, 2005, Pages

  Yin, Li Jung ^a   Tong, Ya Lin ^b   Jiang, Shann Tzong ^c  

^a China College of Marine Technology and Commerce   (Taiwan)

^b NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

^c PROVIDENCE UNIVERSITY   (Taiwan)

Author keywords

Antioxidative capacity; Aspergillus oryzae; Fermentation; Iron chelation; Lactic acid bacteria; Mackerel hydrolysate; Proteases

Indexed keywords

ASPERGILLUS ORYZAE; BACTERIA (MICROORGANISMS);

EID: 17644425730     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07146.x     Document Type: Article

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