The effect of natural antioxidants on haemoglobin-mediated lipid oxidation during enzymatic hydrolysis of cod protein

•Lipid oxidation can be a problem during fish protein hydrolysis.•Antioxidant strategies are needed to produce products of good quality.•Natural antioxidants inhibited oxidation during hydrolysis.•Natural antioxidants contributed to the antioxidant activity of the final product. Heating and changes...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food chemistry 2013-11, Vol.141 (2), p.914-919
Hauptverfasser:	Halldorsdottir, Sigrun M., Kristinsson, Hordur G., Sveinsdottir, Holmfridur, Thorkelsson, Gudjon, Hamaguchi, Patricia Y.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Antioxidants - pharmacology Ascorbic Acid - pharmacology Biological and medical sciences Enzyme hydrolysis Fish Products - analysis Fish protein hydrolysates Fish Proteins - chemistry Food Handling Food toxicology Fucus - chemistry Gadus morhua Hemoglobins - chemistry Hydrolysis - drug effects Lipid oxidation Lipids - chemistry Marine Meat - analysis Medical sciences Muscle, Skeletal - chemistry Natural antioxidants Oxidation-Reduction - drug effects Peptide Hydrolases - chemistry Toxicology
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!