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Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis.
Yarnpakdee, Suthasinee; Benjakul, Soottawat; Kristinsson, Hordur G; Kishimura, Hideki.
Afiliação
  • Yarnpakdee S; Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand.
  • Benjakul S; Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand.
  • Kristinsson HG; Matis - Icelandic Food and Biotechnology R & D, Vinlandsleid 12, 113 Reykjavik, Iceland ; Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL 32611 USA.
  • Kishimura H; Laboratory of Marine Products and Food Science, Research Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611 Japan.
J Food Sci Technol ; 52(6): 3336-49, 2015 Jun.
Article em En | MEDLINE | ID: mdl-26028714
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2015 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2015 Tipo de documento: Article