Recovery of functional materials with thermally stable antioxidative properties in squid muscle hydrolyzates by subcritical water

Journal of Food Science and Technology

Volumn 52, Issue 2, 2015, Pages 793-802

  Asaduzzaman, A K M ^a   Chun, Byung Soo ^a  

^a Pukyong National University   (South Korea)

Author keywords

Amino acid; Antioxidative properties; Hydrolyzate; Reducing sugar; Squid muscle; Subcritical water

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; BATCH REACTORS; FUNCTIONAL MATERIALS; HYDROLYSIS; MOLLUSCS; SHELLFISH;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDATIVE PROPERTY; HYDROLYZATE; LOW-MOLECULAR-WEIGHT PEPTIDES; REDUCING SUGARS; SUB-CRITICAL WATER; SUBCRITICAL WATER HYDROLYSIS; TEMPERATURE AND PRESSURES;

MUSCLE;

EID: 84922834629     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1107-7     Document Type: Article

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