Antioxidant properties of peptide fractions from tuna dark muscle protein by-product hydrolysate produced by membrane fractionation process

Food Research International

Volumn 65, Issue PC, 2014, Pages 329-336

  Saidi, Sami ^a,b   Deratani, André ^a   Belleville, Marie Pierre ^a   Ben Amar, Raja ^b  

^a UNIVERSITÉ DE MONTPELLIER   (France)

^b UNIVERSITY OF SFAX   (Tunisia)

Author keywords

Membrane fractionation of tuna peptides; Tuna dark muscle by product; Tuna peptide amino acid profile; Tuna peptide antioxidant activities; Tuna protein hydrolysate

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; HYDROLYSIS; MOLECULAR WEIGHT DISTRIBUTION; MUSCLE; OXYGEN;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; FRACTIONATION PROCESS; NUTRITIONAL PRODUCTS; PEPTIDE ANTIOXIDANTS; PROTEIN HYDROLYSATE; TUNA PEPTIDE AMINO ACID PROFILE;

PEPTIDES;

SCOMBRIDAE;

EID: 84912048193     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.09.023     Document Type: Article

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