Antioxidant activity of protein hydrolysates of fish and chicken bones

Advance Journal of Food Science and Technology

Volumn 3, Issue 4, 2011, Pages 280-288

  Centenaro, G S ^a   Mellado, M S ^a   Prentice Hernandez C ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE   (Brazil)

Author keywords

Antioxidant activity; Argentine croaker; Bones; Chicken; Enzymatic hydrolysis

Indexed keywords

ANTIOXIDANT ACTIVITIES; ARGENTINE CROAKER; CHICKEN; CHICKEN BONES; FREE RADICAL SCAVENGING; HIGH ACTIVITY; HYDROXYL RADICALS; LIPID PEROXIDATION; NATURAL ANTIOXIDANTS; PEROXIDATION; PROTEIN HYDROLYSATE; REDUCING POWER;

AGENTS; ANIMALS; BONE; ENZYMATIC HYDROLYSIS; LINOLEIC ACID; OXIDATION;

FREE RADICALS;

GALLUS GALLUS; UMBRINA CANOSAI;

EID: 80955155652     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: None     Document Type: Article

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