Functional and antioxidative properties of protein hydrolysates from Cape hake by-products prepared by three different methodologies

Journal of the Science of Food and Agriculture

Volumn 93, Issue 4, 2013, Pages 771-780

  Pires, Carla ^a   Clemente, Teresa ^a   Batista, Irineu ^a  

^a INSTITUTO PORTUGUÊS DO MAR E DA ATMOSFERA   (Portugal)

Author keywords

Antioxidant activity; Fish protein hydrolysates; Functional properties; Hake by products

Indexed keywords

ANTIOXIDANT; PEPTIDE; PROTEIN HYDROLYSATE; WATER;

ANIMAL; ARTICLE; CHEMISTRY; DIET; EMULSION; FUNCTIONAL FOOD; GADIFORMES; HUMAN; HYDROLYSIS; METABOLISM; PROTEIN INTAKE; SEA FOOD; SOLUBILITY;

ANIMALS; ANTIOXIDANTS; DIET; DIETARY PROTEINS; EMULSIONS; FISH PRODUCTS; FUNCTIONAL FOOD; GADIFORMES; HUMANS; HYDROLYSIS; PEPTIDES; PROTEIN HYDROLYSATES; SOLUBILITY; WATER;

EID: 84874009327     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5796     Document Type: Article

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