Antioxidative properties of peptides prepared from tuna cooking juice hydrolysates with orientase (Bacillus subtilis)-Reference-Cited by-同舟云学术

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Antioxidative properties of peptides prepared from tuna cooking juice hydrolysates with orientase (Bacillus subtilis)

Published:2009-06 Issue:5-6 Volume:42 Page:647-652
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Hsu Kuo-Chiang,Lu Geng-Hwang,Jao Chia-Ling

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Enzymic hydrolysis of food proteins;Alder-Nissen,1986

2. Antioxidant activity of peptide fractions of capelin protein hydrolysates;Amarowicz;Food Chemistry,1997

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

4. Berge, R. (2005). Fish protein hydrolyzate. International patent no. WO 2005002605.

5. Structural analysis of antioxidative peptides from soybean beta-conglycinin;Chen;Journal of Agricultural and Food Chemistry,1995

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