Production of Peptides with Radical Scavenging Activity and Recovery of Total Carotenoids Using Enzymatic Protein Hydrolysis of Shrimp Waste

Journal of Food Biochemistry

Volumn 40, Issue 4, 2016, Pages 517-525

  Vieira, Michelle Alcantara ^a   Oliveira, Danielle Dionísio ^a   Kurozawa, Louise Emy ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; AQUACULTURE; FOOD PROCESSING; FREE RADICALS; PIGMENTS; RECOVERY; SHELLFISH;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT COMPONENTS; AQUACULTURE INDUSTRY; DEGREE OF HYDROLYSIS; ECONOMICAL BENEFITS; ENVIRONMENTAL POLLUTIONS; RADICAL SCAVENGING ACTIVITY; VALUE ADDED PRODUCTS;

ENZYMATIC HYDROLYSIS;

EID: 84959018240     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/jfbc.12246     Document Type: Article

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