Antioxidative and functional properties of protein hydrolysate from defatted skipjack (Katsuwonous pelamis) roe

Author:

Intarasirisawat Rossawan,Benjakul Soottawat,Visessanguan Wonnop,Wu Jianping

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Enhancement of emulsifying properties of cuttlefish skin gelatin by modification with N-hydroxysuccinimide esters of fatty acids;Aewsiri;Food and Bioprocess Technology,2011

2. Functional properties of roe protein hydrolysates from catla catla;Balaswamy;Journal of Environmental, Agricultural and Food Chemistry,2011

3. Characterization of protein hydrolysates and lipids obtained from black scabbardfish (Aphanopus carbo) by-products and antioxidative activity of the hydrolysates produced;Batista;Process Biochemistry,2010

4. Protein hydrolysates from Pacific whiting solid wastes;Benjakul;Journal of Agricultural and Food Chemistry,1997

5. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Physiology and Pharmacology,1959

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