Effect of in vitro gastrointestinal digestion on the antioxidant activity of protein hydrolysates prepared from Cape hake by-products

International Journal of Food Science and Technology

Volumn 51, Issue 12, 2016, Pages 2528-2536

  Teixeira, Bárbara ^a,b,c   Pires, Carla ^a,b   Nunes, Maria L ^a,b   Batista, Irineu ^a,b  

^a Unit of Upgrading of Fishery and Aquaculture Products (U VPPA)   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Antioxidant properties; Cape hake protein hydrolysates; chelating properties; in vitro gastrointestinal digestion

Indexed keywords

ANTIOXIDANTS; CHELATION; COPPER COMPOUNDS; HYDROLYSIS; PROTEINS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; ANTIRADICAL ACTIVITIES; CHELATING PROPERTIES; FISH PROTEIN HYDROLYSATE; GASTROINTESTINAL DIGESTION; PREPARATION CONDITIONS; PROTEIN HYDROLYSATE;

IRON COMPOUNDS;

EID: 84991746032     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13233     Document Type: Article

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