Antioxidant and functional properties of fish protein hydrolysates from fresh water carp (Catla catla) as influenced by the nature of enzyme

Journal of Food Processing and Preservation

Volumn 38, Issue 3, 2014, Pages 1207-1214

  Elavarasan, K ^a   Naveen Kumar, V ^a   Shamasundar, B A ^a  

^a University   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; BROMELAIN; EMULSIFICATION; FISH; FOOD PRODUCTS; FREE RADICALS; LINOLEIC ACID;

EMULSION STABILITY; FISH PROTEIN HYDROLYSATE; FOAMING STABILITIES; FREE RADICAL-SCAVENGING ACTIVITIES; FUNCTIONAL INGREDIENT; FUNCTIONAL PROPERTIES; LINOLEIC ACID PEROXIDATION; PROTEIN HYDROLYSATE;

HYDROLYSIS;

ANANAS COMOSUS; CATLA CATLA; CYPRINIDAE;

EID: 84902361374     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12081     Document Type: Article

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