The comparison of antioxidative properties of seaweed oligosaccharides fermented by two lactic acid bacteria

Journal of Marine Science and Technology

Volumn 18, Issue 4, 2010, Pages 537-545

  Wu, Shao Chi ^a   Wang, Fu Jin ^b   Pan, Chorng Liang ^c  

^a TUNG FANG INSTITUTE OF TECHNOLOGY   (Taiwan)

^b ALETHEIA UNIVERSITY   (Taiwan)

^c NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

Author keywords

Agarases; Antioxidative properties; Lactic acid bacteria; Seaweed oligosaccharides

Indexed keywords

AGARASES; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; ANTIOXIDATIVE PROPERTIES; ANTIOXIDATIVE PROPERTY; CHELATING EFFECT; FERMENTATION PRODUCTS; FERROUS ION; FOOD COMPONENTS; FOOD MATERIALS; GELIDIUM; GRACILARIA; HYDROXYL RADICALS; IN-VITRO; INHIBITION EFFECT; LACTIC ACID BACTERIA; LINOLEIC ACID; LYSATES; OXIDATIVE DAMAGE; PEROXIDATION; REDUCING POWER; SCAVENGING CAPACITY; SCAVENGING EFFECT;

BACTERIOLOGY; BODY FLUIDS; CHELATION; FATTY ACIDS; FERMENTATION; HYDROGEN PEROXIDE; LABORATORIES; LACTIC ACID; OLIGOSACCHARIDES; ORGANIC ACIDS; OXIDATION;

SEAWEED;

EID: 77956597552     PISSN: 10232796     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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