Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate

Journal of Food Science and Technology

Volumn 51, Issue 9, 2014, Pages 1884-1892

  Ruthu, ^a   Murthy, Pushpa S ^a   Rai, Amit Kumar ^a   Bhaskar, N ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antimicrobial; Antioxidant; Fish head; Lactic acid bacteria; Lipids; Protein

Indexed keywords

AGRICULTURE; ANTIOXIDANTS; BACTERIA; FATTY ACIDS; FERMENTATION; FISH; HYDROLYSIS; LACTIC ACID; LIPIDS; MICROWAVE INTEGRATED CIRCUITS; OILS AND FATS; PROCESS CONTROL; RECOVERY; SODIUM CHLORIDE; WATER;

ANTIMICROBIAL; DPPH RADICAL SCAVENGING ACTIVITIES; FERMENTATION CONDITIONS; FISH HEADS; LACTIC ACID BACTERIA; MINIMUM INHIBITORY CONCENTRATION; PEDIOCOCCUS ACIDILACTICI; PENICILLIUM CHRYSOGENUM;

PROTEINS;

EID: 84920707429     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0730-z     Document Type: Article

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