Preparation of squid peptides and antioxidant activity of its Maillard products
Author:
Publisher
AIP Publishing
Link
http://aip.scitation.org/doi/pdf/10.1063/5.0094779
Reference19 articles.
1. Lemusmondaca R., Zambra C., Marin F., Perezwon M., Tabilomunizaga G. Mass Transfer Kinetic and Quality Changes During High-Pressure Impregnation (HPI) of Jumbo Squid ( Dosidicus gigas ) Slices. Food and Bioprocess Technology. 2018;11(8):1516–26.
2. Commercial squids: Characterization, assessment of potential health benefits/risks and discrimination based on mineral, lipid and vitamin E concentrations
3. Improvement of the antioxidant properties of squid skin gelatin films by the addition of hydrolysates from squid gelatin
4. Solubility properties of barley flour, protein isolates and hydrolysates
5. Identification of ace-inhibitory peptides from squid skin collagen after in vitro gastrointestinal digestion
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