ACE inhibitory and antioxidative activities of Goby (Zosterissessor ophiocephalus) fish protein hydrolysates: Effect on meat lipid oxidation

Food Research International

Volumn 54, Issue 1, 2013, Pages 552-561

  Nasri, Rim ^a   Younes, Islem ^a   Jridi, Mourad ^a   Trigui, Mariem ^a   Bougatef, Ali ^b   Nedjar Arroume, Naïma ^c   Dhulster, Pascal ^c   Nasri, Moncef ^a   Karra Châabouni, Maha ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b Université de Sfax   (Tunisia)

^c UNIV LILLE   (France)

Author keywords

ACE inhibition activity; Antioxidant activity; Degree of hydrolysis; Fish protein hydrolysates; Gastrointestinal model system; Lipid oxidation; Turkey meat sausage

Indexed keywords

ACE INHIBITION; ANTI-OXIDANT ACTIVITIES; DEGREE OF HYDROLYSIS; FISH PROTEIN HYDROLYSATE; GASTROINTESTINAL MODEL; LIPID OXIDATION; TURKEY MEAT;

CHELATION; FISH; HYDROLYSIS; MEATS;

ANTIOXIDANTS;

EID: 84882767015     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.07.001     Document Type: Article

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