Effect of defatting and enzyme type on antioxidative activity of shrimp processing byproducts hydrolysate

Three novel angiotensin I-converting enzyme (ACE) inhibitory peptides from cuttlefish (Sepia officinalis) using digestive proteases

(2010) Rafik Balti et al.   FOOD RESEARCH INTERNATIONAL

Characterization of enzymatic hydrolyzed snow crab (Chionoecetes opilio) by-product fractions: A source of high-valued biomolecules

(2009) Lucie Beaulieu et al.   BIORESOURCE TECHNOLOGY

Antioxidant properties of a new antioxidative peptide from algae protein waste hydrolysate in different oxidation systems

(2009) I.-Chuan Sheih et al.   BIORESOURCE TECHNOLOGY

Antioxidant activities of the rice endosperm protein hydrolysate: identification of the active peptide

(2009) Junhui Zhang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

(2009) Qian Liu et al.   FOOD CHEMISTRY

Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones

(2009) Rasa Šližytė et al.   PROCESS BIOCHEMISTRY

In vitro antioxidant activity of liquor from fermented shrimp biowaste

(2008) Nakkarike M. Sachindra et al.   BIORESOURCE TECHNOLOGY

Chemical and biological characteristics of protein hydrolysates from fermented shrimp by-products

(2008) C. Bueno-Solano et al.   FOOD CHEMISTRY

Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates

(2008) Lijun You et al.   Innovative Food Science & Emerging Technologies

Comparative study on antioxidative activity of yellow stripe trevally protein hydrolysate produced from Alcalase and Flavourzyme

(2008) Vilailak Klompong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant and Antithrombotic Activities of Rapeseed Peptides

(2008) Shao Bing Zhang et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Response surface methodology for autolysis parameters optimization of shrimp head and amino acids released during autolysis

(2007) Wenhong Cao 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

Enzymatic isolation of carotenoid-protein complex from shrimp head waste and its use as a source of carotenoids

(2007) Chokkara Madhu Babu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY