Alcalase-generated proteolysates of stone fish (Actinopyga lecanora) flesh as a new source of antioxidant peptides-Reference-Cited by-同舟云学术

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Alcalase-generated proteolysates of stone fish (Actinopyga lecanora) flesh as a new source of antioxidant peptides

Published:2018-01-01 Issue:1 Volume:21 Page:1541-1559
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Bordbar Sara¹,Ebrahimpour Afshin²^ORCID,Zarei Mohammad¹³^ORCID,Abdul Hamid Azizah¹^ORCID,Saari Nazamid¹^ORCID

Affiliation:

1. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

2. Department of Radiation Oncology, Baylor College of Medicine, One Baylor Plaza, Houston, TX, USA

3. Department of Food Science and Technology, College of Agriculture and Natural resources, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran

Funder

Ministry of Science, Technology and Innovation (MOSTI) of Malaysia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1497060

Reference61 articles.

1. Identification and characterization of papain-generated antioxidant peptides from palm kernel cake proteins

2. High-Value Components and Bioactives from Sea Cucumbers for Functional Foods—A Review

3. The Improvement of The Endogenous Antioxidant Property of Stone Fish (Actinopyga lecanora) Tissue Using Enzymatic Proteolysis

4. Purification and Characterization of Nitric Oxide Inhibitory Peptides fromActinopyga lecanoraThrough Enzymatic Hydrolysis

5. Actinopyga lecanora Hydrolysates as Natural Antibacterial Agents

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