The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems-Reference-Cited by-同舟云学术

The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems

Published:2015-08-24 Issue:6 Volume:96 Page:2125-2135
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Jónsdóttir Rósa¹,Geirsdóttir Margrét¹,Hamaguchi Patricia Y¹,Jamnik Polona²,Kristinsson Hordur G¹³,Undeland Ingrid⁴

Affiliation:

1. Matis Ltd; Icelandic Food and Biotech R&D; Vinlandsleid 12 113 Reykjavík Iceland

2. Biotechnical Faculty; Department of Food Science and Technology, University of Ljubljana; Ljubljana Slovenia

3. Department of Food Science and Human Nutrition; University of Florida; Gainesville FL USA

4. Chalmers University of Technology; Chemical and Biological Engineering - Food Science; Gothenburg Sweden

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7328/fullpdf

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4. A review of fish-derived antioxidant and antimicrobial peptides: Their production, assessment, and applications;Najafian;Peptides,2012

5. Free amino acids and peptides as related to antioxidant properties in protein hyrolysates of mackerel (Scomber austriasicus);Wu;Food Res Int,2003

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