Antioxidative Properties of Fish Protein Hydrolysates

Sivakumar Raghavan; Hordur G. Kristinsson; Gudjon Thorkelsson; Ragnar Johannsson

doi:10.1002/9781444325546.ch41

Antioxidative Properties of Fish Protein Hydrolysates

Sivakumar Raghavan
, Hordur G. Kristinsson
, Gudjon Thorkelsson
, Ragnar Johannsson

Faculty of Food Science and Nutrition

University of Iceland

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Original language	English
Title of host publication	Handbook of Seafood Quality, Safety and Health Applications
Publisher	Wiley Blackwell Publishing
Pages	494-507
Number of pages	14
ISBN (Print)	9781405180702
DOIs	https://doi.org/10.1002/9781444325546.ch41
Publication status	Published - 2 Sept 2010

Other keywords

Antioxidant ability of tilapia protein hydrolysates - prepared using enzymes, cryotin and flavourzyme
Antioxidants, important from perspective of food products - and human health implications
Antioxidative properties - of fish protein hydrolysates
Antioxidative properties of FPH - significantly affected by their size
Enzyme effect on antioxidative activity
FPH as food antioxidants
Fish protein hydrolysate (FPH) - potential of FPH, combating oxidation in food systems and oxidative stress in animals and humans
Free radical chain reaction - as a common mechanism of lipid peroxidation
Natural and synthetic compounds - used as food antioxidants
Seafoods, including fish - important sources of protein in human diet

Access to Document

10.1002/9781444325546.ch41

Cite this

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title = "Antioxidative Properties of Fish Protein Hydrolysates",

keywords = "Antioxidant ability of tilapia protein hydrolysates - prepared using enzymes, cryotin and flavourzyme, Antioxidants, important from perspective of food products - and human health implications, Antioxidative properties - of fish protein hydrolysates, Antioxidative properties of FPH - significantly affected by their size, Enzyme effect on antioxidative activity, FPH as food antioxidants, Fish protein hydrolysate (FPH) - potential of FPH, combating oxidation in food systems and oxidative stress in animals and humans, Free radical chain reaction - as a common mechanism of lipid peroxidation, Natural and synthetic compounds - used as food antioxidants, Seafoods, including fish - important sources of protein in human diet",

author = "Sivakumar Raghavan and Kristinsson, \{Hordur G.\} and Gudjon Thorkelsson and Ragnar Johannsson",

year = "2010",

month = sep,

day = "2",

doi = "10.1002/9781444325546.ch41",

language = "English",

isbn = "9781405180702",

pages = "494--507",

booktitle = "Handbook of Seafood Quality, Safety and Health Applications",

publisher = "Wiley Blackwell Publishing",

address = "Japan",

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TY - CHAP

T1 - Antioxidative Properties of Fish Protein Hydrolysates

AU - Raghavan, Sivakumar

AU - Kristinsson, Hordur G.

AU - Thorkelsson, Gudjon

AU - Johannsson, Ragnar

PY - 2010/9/2

Y1 - 2010/9/2

KW - Antioxidant ability of tilapia protein hydrolysates - prepared using enzymes, cryotin and flavourzyme

KW - Antioxidants, important from perspective of food products - and human health implications

KW - Antioxidative properties - of fish protein hydrolysates

KW - Antioxidative properties of FPH - significantly affected by their size

KW - Enzyme effect on antioxidative activity

KW - FPH as food antioxidants

KW - Fish protein hydrolysate (FPH) - potential of FPH, combating oxidation in food systems and oxidative stress in animals and humans

KW - Free radical chain reaction - as a common mechanism of lipid peroxidation

KW - Natural and synthetic compounds - used as food antioxidants

KW - Seafoods, including fish - important sources of protein in human diet

UR - https://www.scopus.com/pages/publications/84885488739

U2 - 10.1002/9781444325546.ch41

DO - 10.1002/9781444325546.ch41

M3 - Chapter

SN - 9781405180702

SP - 494

EP - 507

BT - Handbook of Seafood Quality, Safety and Health Applications

PB - Wiley Blackwell Publishing

ER -