Functionality and Antioxidant Properties of Tilapia (Oreochromis niloticus) as Influenced by the Degree of Hydrolysis
Freeze dried protein powders (Fresh minced meat, FMM and Hot water dip, HWD) from tilapia (Oreochromis niloticus) were hydrolyzed by Alcalase 2.4 L (Alc), Flavourzyme (Flav) and Neutrase (Neut), and investigated for antioxidant activity and their functional properties. FMM and HWD hydrolysed by Alc,...
Main Authors: | Mohamed Tabita Kamara, Wenshui Xia, Betty Mabel Foh, Issoufou Amadou, Mohamed Beva Kelfala Foh |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2010-04-01
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Series: | International Journal of Molecular Sciences |
Subjects: | |
Online Access: | http://www.mdpi.com/1422-0067/11/4/1851/ |
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