Composition characterization of Myctophids (Benthosema pterotum): Antioxidation and safety evaluations for Myctophids protein hydrolysates

Food Research International

Volumn 46, Issue 1, 2012, Pages 118-126

  Chai, Huey Jine ^a,b   Chan, Yi Lin ^c   Li, Tsung Lin ^d   Chen, Yu Chen ^b   Wu, Chwen Herng ^b   Shiau, Chyuan Yuan ^a   Wu, Chang Jer ^a  

^a NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

^b FISHERIES RESEARCH INSTITUTE   (Taiwan)

^c TRI SERVICE GENERAL HOSPITAL   (Taiwan)

^d GENOMICS RESEARCH CENTER   (Taiwan)

Author keywords

Acute toxicity; Ames test; Antioxidant activity; Autolysis; Myctophids; Protein hydrolysate

Indexed keywords

ACUTE TOXICITY; AMES TEST; ANTIOXIDANT ACTIVITIES; AUTOLYSIS; MYCTOPHIDS; PROTEIN HYDROLYSATE;

AMINO ACIDS; ANTIGEN-ANTIBODY REACTIONS; CHELATION; FREE RADICALS; HYDROLYSIS; KETONES; NITROGEN COMPOUNDS; OXYGEN; PHOSPHOLIPIDS; POLYUNSATURATED FATTY ACIDS; RATS; SALMONELLA; TOXICITY;

PROTEINS;

BENTHOSEMA PTEROTUM; MYCTOPHIDAE; PISCES; RATTUS; SALMONELLA TYPHIMURIUM;

EID: 84862823966     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.12.008     Document Type: Article

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