Anti-Inflammatory, Antioxidant, and Antimicrobial Effects of Underutilized Fish Protein Hydrolysate-Reference-Cited by-同舟云学术

Anti-Inflammatory, Antioxidant, and Antimicrobial Effects of Underutilized Fish Protein Hydrolysate

Published:2018-04-19 Issue:5 Volume:27 Page:592-608
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Da Rocha Meritaine¹,Alemán Ailén²,Baccan Gyselle Chrystina³,López-Caballero M. Elvira²,Gómez-Guillén Carmen²,Montero Pilar²,Prentice Carlos¹

Affiliation:

1. School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande, Brazil

2. Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain

3. Institute of Health Sciences, Federal University of Bahia, Salvador, Brazil

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2018.1461160

Reference47 articles.

1. Purification and anti-inflammatory action of tripeptide from salmon pectoral fin byproduct protein hydrolysate

2. AOAC. 2000. Official methods of analysis of the Association of Official Analytical Chemists. Washington, DC: Association of Official Analytical Chemists.

3. Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review

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