Antioxidative Properties of Fish Protein Hydrolysates

Handbook of Seafood Quality, Safety and Health Applications

Volumn , Issue , 2010, Pages 494-507

  Raghavan, Sivakumar ^a   Kristinsson, Hordur G ^a   Thorkelsson, Gudjon ^b   Johannsson, Ragnar ^b  

^a UNIVERSITY OF FLORIDA   (United States)

^b Matis ohf Iceland   (Iceland)

Author keywords

Antioxidant ability of tilapia protein hydrolysates prepared using enzymes, cryotin and flavourzyme; Antioxidants, important from perspective of food products and human health implications; Antioxidative properties of fish protein hydrolysates; Antioxidative properties of FPH significantly affected by their size; Enzyme effect on antioxidative activity; Fish protein hydrolysate (FPH) potential of FPH, combating oxidation in food systems and oxidative stress in animals and humans; FPH as food antioxidants; Free radical chain reaction as a common mechanism of lipid peroxidation; Natural and synthetic compounds used as food antioxidants; Seafoods, including fish important sources of protein in human diet

Indexed keywords

EID: 84885488739     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444325546.ch41     Document Type: Chapter

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