Effect ofin vitrogastrointestinal digestion on the antioxidant activity of protein hydrolysates prepared from Cape hake by-products-Reference-Cited by-同舟云学术

Effect ofin vitrogastrointestinal digestion on the antioxidant activity of protein hydrolysates prepared from Cape hake by-products

Published:2016-10-18 Issue:12 Volume:51 Page:2528-2536
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Teixeira Bárbara¹²³,Pires Carla¹²,Nunes Maria L.¹²,Batista Irineu¹²

Affiliation:

1. Division of Aquaculture and Upgrading (DivAV); Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.); Av. Brasília Lisbon 1449-006 Portugal

2. Interdisciplinary Center of Marine and Environmental Research (CIIMAR); University of Porto; Rua das Bragas 289 Porto 4050-123 Portugal

3. Research Unit of Organic Chemistry; Natural and Agro-food Products (QOPNA); Chemistry Department; Aveiro University; Campus Universitário de Santiago Aveiro 3810-193 Portugal

Funder

Seventh Framework Programme

Fundação para a Ciência e a Tecnologia

European Social Fund

Ministry of Education and Science

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13233/fullpdf

Reference49 articles.

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4. 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

5. Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinellaaurita) by-products proteins;Bougatef;Food Chemistry,2010

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