Antioxidant activities and functional properties of protein and peptide fractions isolated from salted herring brine

Food Chemistry

Volumn 142, Issue , 2014, Pages 318-326

  Taheri, Ali ^a   Farvin, K H Sabeena ^b   Jacobsen, Charlotte ^b   Baron, Caroline P ^b  

^a CHABAHAR MARITIME UNIVERSITY   (Iran)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Antioxidant; Functionality; Herring brine; Peptides; Ultra filtration

Indexed keywords

AGENTS; ANTIOXIDANTS; EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; FREE RADICALS; OILS AND FATS; PEPTIDES; ULTRAFILTRATION;

ANTI-OXIDANT ACTIVITIES; FUNCTIONAL PROPERTIES; FUNCTIONALITY; MOLECULAR WEIGHT CUTOFF; NATURAL ANTIOXIDANTS; RADICAL SCAVENGING ACTIVITY; SOYBEAN PHOSPHATIDYLCHOLINE; ULTRA-FILTRATION MEMBRANES;

PROTEINS;

FISH OIL; LIPOSOME; PEPTIDE; POLYPEPTIDE; PROTEIN;

ANTIOXIDANT ACTIVITY; ARTICLE; EMULSION; FOAMING; HERRING; LIPID OXIDATION; MOLECULAR WEIGHT; NONHUMAN; OXIDATION; PH; SUPERNATANT; ULTRAFILTRATION;

CLUPEIDAE; GLYCINE MAX;

EID: 84881124910     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.113     Document Type: Article

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