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Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts

  • Published:2012-05 Issue:1 Volume:132 Page:104-111
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Wiriyaphan Chompoonuch,Chitsomboon Benjamart,Yongsawadigul Jirawat

Funder

Royal Golden Jubilee Scholarship

National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand

Higher Education Research Promotion and National Research University Project of Thailand, Office of the Higher Education Commission

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Determination of the degree of hydrolysis of food protein hydrolyzates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

2. Relationships between free radical scavenging and antioxidant activity in foods;Alamed;Journal of Agricultural and Food Chemistry,2009

3. AOAC (2000). Official methods of analysis (17th ed.). Gaithersburg, MD, USA: Association of Official Chemists.

4. The hydrophilic and lipophilic contribution to total antioxidant activity;Arnao;Food Chemistry,2001

5. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power the FRAP assay;Benzie;Analytical Biochemistry,1996
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