Protein hydrolysate from salmon frames: Production, characteristics and antioxidative activity-Reference-Cited by-同舟云学术

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Protein hydrolysate from salmon frames: Production, characteristics and antioxidative activity

Published:2018-11-15 Issue:2 Volume:43 Page:e12734
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Idowu Anthony Temitope¹,Benjakul Soottawat¹^ORCID,Sinthusamran Sittichoke¹,Sookchoo Pornsatit²,Kishimura Hideki³

Affiliation:

1. Faculty of Agro-Industry, Department of Food Technology; Prince of Songkla University; Hat Yai Thailand

2. Faculty of Agro-Industry, Department of Material Product Technology; Prince of Songkla University; Hat Yai Thailand

3. Laboratory of Marine Chemical Resource Science Development, Faculty of Fisheries Sciences; Hokkaido University; Hakodate Japan

Funder

Prince of Songkla University

Higher Education Research Promotion

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12734/fullpdf

Reference56 articles.

1. Food protein-derived peptides: Production, isolation, and purification

2. Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon (Salmo salar) by-products;Aspevik;Process Biochemistry,2016

3. Enzymatic hydrolysis of Atlantic cod (Gadus morhua L.) viscera;Aspmo;Process Biochemistry,2005

4. Production and characterization of odorless antioxidative hydrolyzed collagen from seabass (Lates calcarifer) skin without descaling;Benjakul;Waste and Biomass Valorization,2018

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