Antioxidant and anti-freezing peptides from salmon collagen hydrolysate prepared by bacterial extracellular protease-Reference-Cited by-同舟云学术

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Antioxidant and anti-freezing peptides from salmon collagen hydrolysate prepared by bacterial extracellular protease

Published:2018-05 Issue: Volume:248 Page:346-352
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wu RiBang,Wu CuiLing,Liu Dan,Yang XingHao,Huang JiaFeng,Zhang Jiang,Liao Binqiang,He HaiLun^ORCID

Funder

National Natural Science Foundation of China

National Sparking Plan Project

Chinese National Engineering Research Center

Central South University

Central Universities of Central South University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Extending applicability of the oxygen radical absorbance capacity (ORAC-fluorescein) assay;Alberto;Journal of Agricultural Food Chemistry,2004

2. Oscillatory rheological properties of fresh and frozen/thawed mashed potatoes as modified by different cryoprotectants;Alvarez;Food and Bioprocess Technology,2010

3. The estimation of pepsin, trypsin, papain, and cathepsin with hemoglobin;Anson;The Journal of General Physiology,1938

4. Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles;Benjakul;Journal of the Science of Food and Agriculture,2000

5. Physicochemical changes in Pacific whiting muscle proteins during iced storage;Benjakul;Journal of Food Science,1997

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