Effect of Drying Methods on Odorous Compounds and Antioxidative Activity of Gelatin Hydrolysate Produced by Protease from B. amyloliquefaciens H11

Drying Technology

Volumn 32, Issue 13, 2014, Pages 1552-1559

  Sai Ut, Samart ^a   Benjakul, Soottawat ^a   Sumpavapol, Punnanee ^a   Kishimura, Hideki ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Antioxidative activity; B. amyloliquefaciens H11; Gelatin hydrolysate; Odor; Spray drying

Indexed keywords

BACTERIOLOGY; HYDROLYSIS; ODOR REMOVAL; ODORS; SPRAY DRYING;

ANTI OXIDATIVE ACTIVITY; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POWER; B. AMYLOLIQUEFACIENS H11; BACILLUS AMYLOLIQUEFACIENS; GELATIN HYDROLYSATES; ODOROUS COMPOUNDS; RADICAL SCAVENGING ACTIVITY;

ANTIOXIDANTS;

EID: 84906239306     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2014.904338     Document Type: Article

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