Oxidative processes during enzymatic hydrolysis of cod protein and their influence on antioxidant and immunomodulating ability.
In: Food Chemistry, Jg. 142 (2014), S. 201-209
academicJournal
Zugriff:
Highlights: [•] Lipid oxidation can be a problem during fish protein hydrolysis. [•] There was a profound contradiction between cell and chemical antioxidant assays. [•] Oxidation products can have a detrimental effect on antioxidant properties of FPH. [•] Oxidation products arised during hydrolysis may affect anti-inflammatory activity in the body. [ABSTRACT FROM AUTHOR]
Titel: |
Oxidative processes during enzymatic hydrolysis of cod protein and their influence on antioxidant and immunomodulating ability.
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Autor/in / Beteiligte Person: | Halldorsdottir, Sigrun M. ; Sveinsdottir, Holmfridur ; Freysdottir, Jona ; Kristinsson, Hordur G. |
Zeitschrift: | Food Chemistry, Jg. 142 (2014), S. 201-209 |
Veröffentlichung: | 2014 |
Medientyp: | academicJournal |
ISSN: | 0308-8146 (print) |
DOI: | 10.1016/j.foodchem.2013.07.053 |
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