Antioxidant properties of aqueous and methanol soy extracts in minced trout muscle

Antioxidant capacity of freeze-dried aqueous and methanolic extracts of soy protein isolate (SPI) and soybean meal (SBM) were assessed by 2, 2′-Diphenyl-1-picrylhydrazyl (DPPH) assay and total phenolic content (TPC). Caffeic and chlorogenic acids in liquid aqueous extracts, and genistein and daidzei...

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Veröffentlicht in:	Food science & technology 2011-05, Vol.44 (4), p.1212-1217
Hauptverfasser:	D’Souza, Natasha, Skonberg, Denise I.
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant Biological and medical sciences Fish and seafood industries Food industries Fundamental and applied biological sciences. Psychology Lipid oxidation Soy Trout
Online-Zugang:	Volltext
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