Antioxidant production and chitin recovery from shrimp head fermentation with Streptococcus thermophilus

Food Science and Biotechnology

Volumn 22, Issue 4, 2013, Pages 1023-1032

  Mao, Xiangzhao ^a,b   Zhang, Jing ^a   Kan, Feifei ^a   Gao, Yuansong ^a   Lan, Jing ^c   Zhang, Xiaowei ^b   Hu, Zengmiao ^b   Li, Yujin ^b   Lin, Hong ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

^b Shandong Marine Food Nutrition Research Institute   (China)

^c QINGDAO AGRICULTURAL UNIVERSITY   (China)

Author keywords

antioxidant production; chitin recovery; fermentation; shrimp head; Streptococcus thermophilus

Indexed keywords

ANTI-OXIDANT ACTIVITIES; DEGREE OF DEACETYLATION; DPPH RADICAL-SCAVENGING ABILITIES; FERMENTATION CONDITIONS; GLUCOSE CONCENTRATION; RESPONSE SURFACE METHOD; SHRIMP HEADS; STREPTOCOCCUS THERMOPHILUS;

ACETYLATION; AMINO ACIDS; ANTIOXIDANTS; FERMENTATION; RECOVERY; SHELLFISH;

CHITIN;

EID: 84880425009     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-013-0179-5     Document Type: Article

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