This chapter discusses the potential of fish protein hydrolysates (FPH) as a food antioxidant and bioactive ingredient to combat oxidative processes in living systems. The effect of hydrolysis and enzymes on flavor of FPH and the processing techniques to reduce off-flavors and odors of FPH are described. The antiproliferative and immunomodulatory activities of FPH are also discussed.
08/06/2021 / Branches
Antioxidant properties of fish protein hydrolysates. In: Handbook of Seafood Quality, Safety and Health Applications
Sláðu inn leitarorð og ýttu á enter
Manage Consent
We use cookies to ensure general functionality, measure traffic, and ensure the best possible user experience on matis.is.
Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.
The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Scroll to Top