Antioxidant activity of Cod (Gadus morhua) protein hydrolysates: In vitro assays and evaluation in 5% fish oil-in-water emulsion

Food Chemistry

Volumn 149, Issue , 2014, Pages 326-334

  Sabeena Farvin, K H ^a   Andersen, Lisa Lystbæk ^a   Nielsen, Henrik Hauch ^a   Jacobsen, Charlotte ^a   Jakobsen, Greta ^b   Johansson, Inez ^b   Jessen, Flemming ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b Danish Fish Protein ^*  (Denmark)

Author keywords

Antioxidant; Cod protein hydrolysates; Emulsion; Fish oil

Indexed keywords

ANTI OXIDATIVE ACTIVITY; ANTI-OXIDANT ACTIVITIES; DPPH RADICAL SCAVENGING ACTIVITIES; FISH OIL; PROTEIN HYDROLYSATE; RADICAL SCAVENGING ACTIVITY; ULTRAFILTRATION MEMBRANE SYSTEMS; VOLATILE OXIDATION PRODUCTS;

ANTIOXIDANTS; CHELATION; EMULSIFICATION; EMULSIONS; HYDROLYSIS;

OXIDATION;

ALDEHYDE; FISH OIL; LIPOSOME; PEPTIDE; PROTEIN HYDROLYSATE; TOCOPHEROL;

ANTIOXIDANT ACTIVITY; ARTICLE; ATLANTIC COD; EMULSION; IN VITRO STUDY; LIPID OXIDATION; NONHUMAN; OXIDATION;

GADUS MORHUA;

ANTIOXIDANT; COD PROTEIN HYDROLYSATES; EMULSION; FISH OIL;

ANIMALS; ANTIOXIDANTS; EMULSIONS; FISH OILS; FISH PROTEINS; GADUS MORHUA; LIPIDS; MOLECULAR WEIGHT; OXIDATION-REDUCTION; PROTEIN HYDROLYSATES;

EID: 84889098020     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.075     Document Type: Article

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