Amino acid composition, antioxidant and functional properties of protein hydrolysates from the roe of rainbow trout (Oncorhynchus mykiss)

International Journal of Food Science and Technology

Volumn 53, Issue 2, 2018, Pages 313-319

  Rajabzadeh, Mahsa ^a   Pourashouri, Parastoo ^a   Shabanpour, Bahare ^a   Alishahi, Alireza ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Amino acids; enzymatic hydrolysis; rainbow trout roe; waste

Indexed keywords

ANTIOXIDANTS; BIOLOGICAL MATERIALS; EMULSIFICATION; ENZYMATIC HYDROLYSIS; HYDROLYSIS; MOLECULAR MASS; PROTEINS; WASTES;

AMINO ACID COMPOSITIONS; ANTI-OXIDANT ACTIVITIES; EMULSIFICATION PROPERTIES; ESSENTIAL AMINO ACIDS; FUNCTIONAL PROPERTIES; MOLECULAR MASS DISTRIBUTIONS; RAINBOW TROUT; RAINBOW TROUTS (ONCORHYNCHUS MYKISS);

AMINO ACIDS;

EID: 85040342313     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13587     Document Type: Article

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