Influence of ultrafiltration on antioxidant activity of tilapia (Oreochromis niloticus) protein hydrolysate

Advance Journal of Food Science and Technology

Volumn 2, Issue 5, 2010, Pages 227-235

  Foh, M B K ^a,b   Qixing, J ^a   Amadou, I ^a   Xia, W S ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Njala University   (China)

Author keywords

Antioxidant activity; Hydrolysate; Membrane; Molecular weight cut off; Ultrafiltration

Indexed keywords

ANTI OXIDATIVE ACTIVITY; ANTIOXIDANT ACTIVITIES; CHELATING ABILITY; CHELATING ACTIVITY; HYDROLYSATE; MOLECULAR WEIGHT CUT-OFF; OREOCHROMIS NILOTICUS; OXIDATION SYSTEMS; PRESSURE-DRIVEN; PROTEIN HYDROLYSATE; REDUCING POWER; RETENTATE; ULTRAFILTRATION MEMBRANES;

CHELATION; MOLECULAR WEIGHT; OXIDATION; ULTRAFILTRATION; UNSATURATED FATTY ACIDS;

LINOLEIC ACID;

EID: 79551529435     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: None     Document Type: Article

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