Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)
- Author
- WU, Hui-Chun1 ; CHEN, Hua-Ming2 ; SHIAU, Chyuan-Yuan1
[1] Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Rood, Keelung, 202, Taiwan, Province of China
[2] Department of Cosmetic Applications and Management, Tung-Fong Institute of Technology, 110 Tung-Fong Road, Hunei, 829, Kaohsiung, Taiwan, Province of China - Source
Food research international. 2003, Vol 36, Num 9-10, pp 949-957, 9 p ; ref : 20 ref
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant activity Free amino acids Mackerel Peptide Proteolysis
- Keyword (fr)
- Activité biologique Antioxydant Hydrolysat Intercepteur radical Maquereau Peptide Protéolyse Qualité Radical libre Scomber austriasicus Poisson comestible
- Keyword (en)
- Biological activity Antioxidant Hydrolysate Radical scavenger Mackerel Peptides Proteolysis Quality Free radical Edible fish
- Keyword (es)
- Actividad biológica Antioxidante Hidrolisado Interceptor radical Caballa Péptido Proteolisis Calidad Radical libre Pescado comestible
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 15251156
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0963-9969(03)00104-2 
https://dx.doi.org/10.1016/S0963-9969(03)00104-2
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