Effects of flavourzyme on yield and some biological activities of mungoong, an extract paste from the cephalothorax of white shrimp

Journal of Food Science

Volumn 74, Issue 2, 2009, Pages

  Benjakul, S ^a   Binsan, W ^a   Visessanguan, W ^b   Osako, K ^c   Tanaka, M ^c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Angiotensin I converting enzyme; Antioxidative activity; Hydrolysate; Mungoong; Shrimp extract paste

Indexed keywords

AMMONIA; ANTIOXIDANT; CARBOHYDRATE; DIPEPTIDYL CARBOXYPEPTIDASE; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; FLAVOURZYME; LIPID; NITROGEN; PROTEINASE; SCAVENGER;

ANIMAL; ARTICLE; CHEMISTRY; DRUG EFFECT; ENZYMOLOGY; FOOD HANDLING; METABOLISM; METHODOLOGY; PENAEIDAE; TASTE; THORAX;

AMMONIA; ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; ANTIOXIDANTS; CARBOHYDRATES; ENDOPEPTIDASES; FOOD HANDLING; FREE RADICAL SCAVENGERS; LIPIDS; NITROGEN; PENAEIDAE; PEPTIDYL-DIPEPTIDASE A; TASTE; THORAX;

DECAPODA (CRUSTACEA);

EID: 62549143935     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01055.x     Document Type: Article

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