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-Reference-Cited by-同舟云学术

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

Published:2015-11-05 Issue:2 Volume:53 Page:1303-1311
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Elavarasan Krishnamoorthy,Shamasundar Bangalore Aswathnarayan

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-015-2084-9.pdf

Reference30 articles.

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3. D’Hondt M, Demaré W, Dorpe SV, Wynendaele E, Burvenich C, Peremans K, Spiegeleer BD (2011) Dry heat stress stability evaluation of casein peptide mixture. Food Chem 128:114–122

4. Damodaran S (1997) Protein-stabilized foams and emulsions. In: Damodaran S, Paraf A (eds) Food proteins and their applications. Marcel Dekker, New York, pp. 57–110

5. Elavarasan K, Shamasundar BA (2014) Angiotensin I-converting enzyme inhibitory activity of protein hydrolysates prepared from three freshwater carps (catla catla , labeo rohita and cirrhinus mrigala) using flavorzyme. Int J Food Sci Technol 49:1344–1350

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