Antioxidant, functional properties and amino acid composition of pepsin-derived protein hydrolysates from whole tilapia waste as influenced by pre-processing ice storage-Reference-Cited by-同舟云学术

Antioxidant, functional properties and amino acid composition of pepsin-derived protein hydrolysates from whole tilapia waste as influenced by pre-processing ice storage

Published:2017-10-17 Issue:13 Volume:54 Page:4257-4267
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Tejpal C. S.^ORCID,Vijayagopal P.,Elavarasan K.,Linga Prabu D.,Lekshmi R. G. K.,Asha K. K.,Anandan R.,Chatterjee N. S.,Mathew S.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2897-9/fulltext.html

Reference36 articles.

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3. Clement S, Lovell RT (1994) Comparison of culture Nile tilapia (Oreochromis niloticus) and channel catfish (Ictalurus punctatus). Aquaculture 119:299–310

4. Dekkers E, Raghavan S, Kristinsson HG, Marshall MR (2011) Oxidative stability of Mahi mahi red muscle dipped in tilapia protein hydrolysates. Food Chem 124:640–645

5. Elavarasan K, Shamasundar BA (2016) Effect of oven drying and freeze drying on the antioxidant and functional properties of protein hydrolysates derived from freshwater fish (Cirrhinus mrigala) using papain enzyme. J Food Sci Technol 53:1303–1311

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