Preparation of reactive oxygen scavenging peptides from tilapia (Oreochromis niloticus) skin gelatin: optimization using response surface methodology.
Zhuang, Yongliang
Preparation of reactive oxygen scavenging peptides from tilapia (Oreochromis niloticus) skin gelatin: optimization using response surface methodology. [electronic resource] - Journal of food science Apr 2011 - C483-9 p. digital
Publication Type: Comparative Study; Journal Article
1750-3841
10.1111/j.1750-3841.2011.02108.x doi
Animals
Cichlids
Fish Proteins--chemistry
Food Additives--chemistry
Food-Processing Industry--economics
Free Radical Scavengers--chemistry
Gelatin--chemistry
Hydrogen-Ion Concentration
Hydrolysis
Industrial Waste--analysis
Kinetics
Molecular Weight
Peptide Hydrolases--metabolism
Peptides--chemistry
Protein Hydrolysates--chemistry
Reactive Oxygen Species--antagonists & inhibitors
Skin--chemistry
Statistics as Topic
Temperature
Ultrafiltration
Preparation of reactive oxygen scavenging peptides from tilapia (Oreochromis niloticus) skin gelatin: optimization using response surface methodology. [electronic resource] - Journal of food science Apr 2011 - C483-9 p. digital
Publication Type: Comparative Study; Journal Article
1750-3841
10.1111/j.1750-3841.2011.02108.x doi
Animals
Cichlids
Fish Proteins--chemistry
Food Additives--chemistry
Food-Processing Industry--economics
Free Radical Scavengers--chemistry
Gelatin--chemistry
Hydrogen-Ion Concentration
Hydrolysis
Industrial Waste--analysis
Kinetics
Molecular Weight
Peptide Hydrolases--metabolism
Peptides--chemistry
Protein Hydrolysates--chemistry
Reactive Oxygen Species--antagonists & inhibitors
Skin--chemistry
Statistics as Topic
Temperature
Ultrafiltration