Optimization of enzymatic hydrolysis with Cryotin F on antioxidative activities for shrimp hydrolysate using response surface methodology

Journal of Food Science and Nutrition

Volumn 14, Issue 4, 2009, Pages 323-328

  Lee, Yang Bong ^a,b   Raghavan, Sivakumar ^b   Nam, Min Hee ^c   Choi, Mi Ae ^d   Hettiarachchy, Navam S ^e   Kristinsson, Hordur G ^b   Marshall, Maurice R ^b  

^a Pukyong National University   (South Korea)

^b UNIVERSITY OF FLORIDA   (United States)

^c Pusan National University   (South Korea)

^d Department of Hotel Culinary Arts   (South Korea)

^e UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Antioxidative activity; Cryotin F; Optimization; Response surface methodology; Shrimp byproduct

Indexed keywords

DECAPODA (CRUSTACEA);

EID: 84863967699     PISSN: 1226332X     EISSN: None     Source Type: Journal    
DOI: 10.3746/jfn.2009.14.4.323     Document Type: Article

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