Functional properties and in vitro antioxidant activity of roe protein hydrolysates of Channa striatus and Labeo rohita

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1479-1484

  Galla, Narsing Rao ^a   Pamidighantam, Prabhakara Rao ^a   Akula, Satyanarayana ^a   Karakala, Balaswamy ^a  

^a NATIONAL CHEMICAL LABORATORY   (India)

Author keywords

Channa striatus; Functional properties; In vitro antioxidant activity; Labeo rohita; Roe protein hydrolysates

Indexed keywords

ANTIOXIDANT ACTIVITIES; CHANNA STRIATUS; FUNCTIONAL PROPERTIES; LABEO ROHITA; PROTEIN HYDROLYSATE;

EMULSIFICATION;

HYDROLYSIS;

PROTEIN HYDROLYSATE;

ABSORPTION; ANTIOXIDANT ACTIVITY; ARTICLE; CHANNA STRIATUS; FISH; HYDROLYSIS; IN VITRO STUDY; LABEO ROHITA; SOLUBILITY;

ANIMALS; ANTIOXIDANTS; CYPRINIDAE; FISH PROTEINS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; PERCIFORMES; PROTEIN HYDROLYSATES; SOLUBILITY;

CHANNA; CHANNA STRIATA; LABEO; LABEO ROHITA;

EID: 84865707966     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.05.098     Document Type: Article

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