Effect of Heat Treatment on the Antioxidant Activity as Well as In vitro Digestion Stability of Herring (Clupea harengus) Protein Hydrolysates

Klaudia Róża Korczek,Joanna Tkaczewska,Iwona Duda,Władysław Migdał

Effect of Heat Treatment on the Antioxidant Activity as Well as In vitro Digestion Stability of Herring (Clupea harengus) Protein Hydrolysates

2021

Klaudia Róża Korczek
Joanna Tkaczewska
Iwona Duda
Władysław Migdał

The aim of this study was to determine the effect of heat treatment on the antioxidant properties of herring meat and then subjecting it to hydrolysis with Alcalase® and testing these activities in...

Keywords:

Hydrolysis
Antioxidant
Herring
Chemistry
Clupea
Food science
protein hydrolysates
in vitro digestion

Correction
Source
Cite
Save
Machine Reading By IdeaReader

106

References

Citations