Protein hydrolysate from salmon frames: Production, characteristics and antioxidative activity
Published 2018 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Protein hydrolysate from salmon frames: Production, characteristics and antioxidative activity
Authors
Keywords
-
Journal
JOURNAL OF FOOD BIOCHEMISTRY
Volume -, Issue -, Pages e12734
Publisher
Wiley
Online
2018-11-16
DOI
10.1111/jfbc.12734
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Production and assessment of Pacific hake ( Merluccius productus ) hydrolysates as cryoprotectants for frozen fish mince
- (2018) Peter J. Jenkelunas et al. FOOD CHEMISTRY
- Atlantic salmon ( Salmo salar ) co-product-derived protein hydrolysates: A source of antidiabetic peptides
- (2018) Pádraigín A. Harnedy et al. FOOD RESEARCH INTERNATIONAL
- Characteristics of Biocalcium Powders from Pre-Cooked Tongol (Thunnus tonggol) and Yellowfin (Thunnus albacores) Tuna Bones
- (2017) Soottawat Benjakul et al. Food Biophysics
- Peptide identification in a salmon gelatin hydrolysate with antihypertensive, dipeptidyl peptidase IV inhibitory and antioxidant activities
- (2017) Adriana C. Neves et al. FOOD RESEARCH INTERNATIONAL
- Characteristics of Biocalcium from Pre-cooked Skipjack Tuna Bone as Affected by Different Treatments
- (2017) Soottawat Benjakul et al. Waste and Biomass Valorization
- Production and Characterization of Odorless Antioxidative Hydrolyzed Collagen from Seabass (Lates calcarifer) Skin Without Descaling
- (2017) Soottawat Benjakul et al. Waste and Biomass Valorization
- Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon ( Salmo salar ) by-products
- (2016) Tone Aspevik et al. PROCESS BIOCHEMISTRY
- Purification and identification of three novel antioxidant peptides from protein hydrolysate of bluefin leatherjacket (Navodon septentrionalis) skin
- (2015) Chang-Feng Chi et al. FOOD RESEARCH INTERNATIONAL
- Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes
- (2015) Thanasak Sae-leaw et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Proximate compositions, nonvolatile taste components and antioxidant capacities of some dried edible mushrooms collected from Thailand
- (2015) Phisut Naknaen et al. Journal of Food Measurement and Characterization
- Health benefits of seafood; Is it just the fatty acids?
- (2013) Elizabeth K. Lund FOOD CHEMISTRY
- Preconcentration of some metal ions with lanthanum-8-hydroxyquinoline co-precipitation system
- (2013) Barbara Feist et al. FOOD CHEMISTRY
- Biochemical and antioxidant properties of peptidic fraction of carotenoproteins generated from shrimp by-products by enzymatic hydrolysis
- (2013) Assaâd Sila et al. FOOD CHEMISTRY
- Antioxidative activities of hydrolysates from seabass skin prepared using protease from hepatopancreas of Pacific white shrimp
- (2013) Theeraphol Senphan et al. Journal of Functional Foods
- Characteristics and antioxidative activity of carotenoprotein from shells of Pacific white shrimp extracted using hepatopancreas proteases
- (2013) Theeraphol Senphan et al. Food Bioscience
- Antioxidative and functional properties of protein hydrolysate from defatted skipjack (Katsuwonous pelamis) roe
- (2012) Rossawan Intarasirisawat et al. FOOD CHEMISTRY
- Optimization of enzymatic hydrolysis of shrimp waste for recovery of antioxidant activity rich protein isolate
- (2012) R. Sowmya et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Antioxidant activity of hydrolysates obtained from scallop (Patinopecten yessoensis) and abalone (Haliotis discus hannai Ino) muscle
- (2011) Da-Yong Zhou et al. FOOD CHEMISTRY
- Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna
- (2010) Sitthipong Nalinanon et al. FOOD CHEMISTRY
- Optimization of enzymatic hydrolysis of Alaska pollock frame for preparing protein hydrolysates with low-bitterness
- (2010) Hu Hou et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus
- (2009) Soottawat Benjakul et al. FOOD CHEMISTRY
- Antioxidant activity and water-holding capacity of canola protein hydrolysates
- (2007) Nichole Cumby et al. FOOD CHEMISTRY
- Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei)
- (2007) Wanwisa Binsan et al. FOOD CHEMISTRY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started