Composition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle

Journal of Food Science and Technology

Volumn 51, Issue 4, 2014, Pages 622-633

  Ben Khaled, Hayet ^a   Ktari, Naourez ^a   Ghorbel Bellaaj, Olfa ^a   Jridi, Mourad ^a   Lassoued, Imen ^a   Nasri, Moncef ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

Author keywords

Antioxidative activity; Functional properties; Hydrolysis; Protein hydrolysate; Sardinelle (Sardinella aurita)

Indexed keywords

BACTERIOLOGY; BLEACHING; CHELATION; CLEANING; ENZYMES; HYDROLYSIS; MUSCLE;

ANTI OXIDATIVE ACTIVITY; ANTI-OXIDANT ACTIVITIES; CRUDE ENZYME PREPARATION; DPPH RADICAL SCAVENGING ACTIVITIES; FUNCTIONAL PROPERTIES; PROTEIN HYDROLYSATE; REDUCING POWER ASSAYS; SARDINELLA;

ANTIOXIDANTS;

BACILLUS MOJAVENSIS; BACILLUS PUMILUS; SARDINELLA AURITA;

EID: 84899051632     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0544-4     Document Type: Article

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