Effects of Production Factors and Egg-Bearing Period on the Antioxidant Activity of Enzymatic Hydrolysates from Shrimp (Pandalopsis dispar) Processing Byproducts-Reference-Cited by-同舟云学术

Effects of Production Factors and Egg-Bearing Period on the Antioxidant Activity of Enzymatic Hydrolysates from Shrimp (Pandalopsis dispar) Processing Byproducts

Published:2012-06-26 Issue:27 Volume:60 Page:6823-6831
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cheung Lennie K. Y.¹,Cheung Imelda W. Y.¹,Li-Chan Eunice C. Y.¹

Affiliation:

1. Faculty of Land and Food Systems, Food, Nutrition and Health Program, The University of British Columbia, 2205 East Mall, Vancouver, British Columbia, Canada V6T 1Z4

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf300867g

Reference42 articles.

1. Fisheries and Oceans Canada. Pacific Region Shrimp TrawlIntegrated Fisheries Management Plan April 1, 2011 to March 31, 2012,2010. Fisheries and Oceans Canada Web site. http://www.dfo-mpo.gc.ca/Library/343050.pdf(accessed Feb 12, 2012) .

2. Policy and Industry Competitiveness Branch. British Columbia Seafood Industry2010 Year in Review, 2011. British Columbia Ministry of AgricultureSeafood Development, Policy & Industry Competitiveness BranchWeb site. http://www.bcseafood.ca/PDFs/YIR-2010.pdf(accessed Feb 13, 2012) .

3. Oceans and Marine Fisheries. Shrimp by Trawl, 2012. British Columbia Ministry of AgricultureSeafood Development, Policy & Industry Competitiveness BranchWeb site. http://www.bcseafood.ca/PDFs/fisheriesinfo/fishery-shrimp-by-trawl.pdf(accessed Feb 13, 2012) .

4. Carotenoids in different body components of Indian shrimps

5. Proximate analysis, isolation and identification of amino acids and sugars from raw and cooked commercial shrimp waste

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