Chemical composition and antioxidative activity of Thai traditional fermented shrimp and krill products

Food Chemistry

Volumn 119, Issue 1, 2010, Pages 133-140

  Faithong, Nandhsha ^a   Benjakul, Soottawat ^a   Phatcharat, Suttirug ^a   Binsan, Wanwisa ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Antioxidant; Fermented products; Jaloo; Kapi; Koong Som; Krill; Proteolysis; Shrimp

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); CARBOHYDRATE; PEPTIDE; PROTEIN; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL ANALYSIS; FERMENTED PRODUCT; FOOD ANALYSIS; HYDROLYSIS; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONTENT; PROTEIN DEGRADATION; SHRIMP; SOLUBILITY; THAILAND;

DECAPODA (CRUSTACEA); EUPHAUSIACEA;

EID: 70349798625     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.06.056     Document Type: Article

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