Radiation hydrolysate of tuna cooking juice with enhanced antioxidant properties

Radiation Physics and Chemistry

Volumn 81, Issue 8, 2012, Pages 1088-1090

  Choi, Jong il ^a   Sung, Nak Yun ^a   Lee, Ju Woon ^a  

^a Korea Atomic Energy Research Institute   (South Korea)

Author keywords

Antioxidant activity; Food ingredient; Hydrolysation; Radiation processing; Tuna cooking juice; Waste utilization

Indexed keywords

ANTIOXIDANT ACTIVITIES; FOOD INGREDIENTS; HYDROLYSATION; RADIATION PROCESSING; TUNA COOKING JUICE;

ADDITIVES; ELECTRON BEAM PUMPING; HYDROLYSIS; OXYGEN; WASTE UTILIZATION;

PROTEINS;

PROTEIN HYDROLYSATE; SUPEROXIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; CATALYST; COOKING; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; FOOD; FOOD IRRADIATION; HYDROLYSIS; IC 50; LIPID PEROXIDATION; PH; RADIATION DOSE; TUNA; TUNA COOKING JUICE;

EID: 84862804846     PISSN: 0969806X     EISSN: 18790895     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2011.12.044     Document Type: Article

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