Antioxidant activity and functional properties of enzymatic protein hydrolysates from common carp (Cyprinus carpio) roe (egg)

Journal of Food Science and Technology

Volumn 52, Issue 9, 2015, Pages 5817-5825

  Chalamaiah, M ^a   Jyothirmayi, T ^b   Diwan, Prakash V ^c   Dinesh Kumar, B ^a  

^a INDIAN COUNCIL OF MEDICAL RESEARCH   (India)

^b NATIONAL CHEMICAL LABORATORY   (India)

^c ANURAG UNIVERSITY   (India)

Author keywords

Antioxidant activities; Enzymatic hydrolysis; Fish egg (roe) protein hydrolysates; Fish processing by products; Functional properties

Indexed keywords

ANTIOXIDANTS; BIOMARKERS; EMULSIFICATION; FISH; FISH PRODUCTS; FREE RADICALS; FUNCTIONAL FOOD; HYDROLYSIS; MOLECULAR MASS; PROTEINS;

ANTI-OXIDANT ACTIVITIES; EMULSIFICATION PROPERTIES; FERRIC REDUCING ANTIOXIDANT POWER; FISH PROCESSING; FUNCTIONAL PROPERTIES; MOLECULAR MASS DISTRIBUTIONS; PROTEIN HYDROLYSATE; RADICAL SCAVENGING ACTIVITY;

ENZYMATIC HYDROLYSIS;

CYPRINIDAE; CYPRINUS CARPIO;

EID: 84940451583     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1714-6     Document Type: Article

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