Isolation and identification of antioxidative peptides from peptic hydrolysates of half-fin anchovy (Setipinna taty)-Reference-Cited by-同舟云学术

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Isolation and identification of antioxidative peptides from peptic hydrolysates of half-fin anchovy (Setipinna taty)

Published:2015-01 Issue:1 Volume:60 Page:221-229
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Song Ru,Wei Rong-bian,Ruan Guang-qiang,Luo Hong-yu

Funder

National Natural Science Foundation of China

Natural Science Foundation project of Zhejiang Province

Scientific Research Foundation of Zhejiang Ocean University

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Purification and antioxidant properties of octapeptide from salmon byproduct protein hydrolysate by gastrointestinal digestion;Ahn;Food Chemistry,2014

2. Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity;Alemán;Food Research International,2011

3. Antioxidant activities of sardinelle heads and/or viscera protein hydrolysates prepared by enzymatic treatment;Barkia;Journal of Food Biochemistry,2010

4. A one-enzyme strategy to release an antimicrobial peptide from the LFampin-domain of bovine lactoferrin;Bolscher;Peptides,2006

5. Chemical and biological characteristics of protein hydrolysates from fermented shrimp by-products;Bueno-Solano;Food Chemistry,2009

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