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 flavour of FPH and the processing techniques to reduce off-flavours and odours of FPH are described. The antiproliferative and immunomodulatory activities of FPH are also discussed.
08/06/2021 / Greinar
Antioxidative properties of fish protein hydrolysates. In: Handbook of Seafood Quality, Safety and Health Applications
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