Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes
Published 2015 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes
Authors
Keywords
Seabass skin, Gelatin hydrolysate, Antioxidant, In vitro digestion
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 1, Pages 197-208
Publisher
Springer Nature
Online
2015-08-10
DOI
10.1007/s13197-015-1989-7
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effect of Pretreatments and Drying Methods on the Properties and Fishy Odor/Flavor of Gelatin from Seabass (Lates calcarifer) skin
- (2015) Thanasak Sae-Leaw et al. DRYING TECHNOLOGY
- Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation
- (2015) Samurailatpam Sanjukta et al. Journal of Functional Foods
- Physico-chemical properties and fishy odour of gelatin from seabass (Lates calcarifer) skin stored in ice
- (2015) Thanasak Sae-leaw et al. Food Bioscience
- In vitroassessment of the multifunctional bioactive potential of Alaska pollock skin collagen following simulated gastrointestinal digestion
- (2014) Lidong Guo et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- 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
- Protein hydrolysates from Bluefin Tuna (Thunnus thynnus) heads as influenced by the extent of enzymatic hydrolysis
- (2012) Ali Bougatef et al. BIOTECHNOLOGY AND BIOPROCESS ENGINEERING
- Gelatin hydrolysate from blacktip shark skin prepared using papaya latex enzyme: Antioxidant activity and its potential in model systems
- (2012) Phanat Kittiphattanabawon et al. FOOD CHEMISTRY
- Comparative study on molecular characteristics of acid soluble collagens from skin and swim bladder of seabass (Lates calcarifer)
- (2012) Sittichoke Sinthusamran et al. FOOD CHEMISTRY
- Functional and bioactive properties of collagen and gelatin from alternative sources: A review
- (2011) M.C. Gómez-Guillén et al. FOOD HYDROCOLLOIDS
- Enzymatic hydrolysis of fish gelatin under high pressure treatment
- (2011) Ailén Alemán et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Identification of Hen Egg Yolk-Derived Phosvitin Phosphopeptides and Their Effects on Gene Expression Profiling against Oxidative Stress-Induced Caco-2 Cells
- (2011) Denise Young et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of Myoglobin from Eastern Little Tuna Muscle on Lipid Oxidation of Washed Asian Seabass Mince at Different pH Conditions
- (2011) Yaowapa Thiansilakul et al. JOURNAL OF FOOD SCIENCE
- 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
- In vitro human digestion models for food applications
- (2010) Sun Jin Hur et al. FOOD CHEMISTRY
- Antioxidative peptides from food proteins: A review
- (2010) Bahareh H. Sarmadi et al. PEPTIDES
- Antioxidative and ACE inhibitory activities of protein hydrolysates from the muscle of brownstripe red snapper prepared using pyloric caeca and commercial proteases
- (2010) Sutheera Khantaphant et al. PROCESS BIOCHEMISTRY
- Use of pyloric caeca extract from bigeye snapper (Priacanthus macracanthus) for the production of gelatin hydrolysate with antioxidative activity
- (2009) Phanipa Phanturat et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Characterization of protein hydrolysates and lipids obtained from black scabbardfish (Aphanopus carbo) by-products and antioxidative activity of the hydrolysates produced
- (2009) I. Batista et al. PROCESS BIOCHEMISTRY
- Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid
- (2008) B. Giménez et al. FOOD CHEMISTRY
- Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle
- (2008) Jacobo Iglesias et al. JOURNAL OF CHROMATOGRAPHY A
- Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana catesbeiana Shaw
- (2007) Zhong-Ji Qian et al. BIORESOURCE TECHNOLOGY
- Autolysis-assisted production of fish protein hydrolysates with antioxidant properties from Pacific hake (Merluccius productus)
- (2007) Anusha G.P. Samaranayaka et al. FOOD CHEMISTRY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started