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Effect of enzyme concentration and hydrolysis time on degree of hydrolysis and antioxidative activities of protein hydrolysate from tuna cooking juice

2020

Chanita Jeerakul(Kasetsart University, Bangkok (Thailand). Faculty of Fisheries. Department of Fishery Products) | Mookdaporn Kiettiolarn(Kasetsart University, Bangkok (Thailand). Faculty of Fisheries. Department of Fishery Products) | Pramvadee Tepwong(Kasetsart University, Bangkok (Thailand). Faculty of Fisheries. Department of Fishery Products)

AGROVOC Keywords
antioxidants canned fish cooking enzymes hydrolysis hydrolyzed proteins time tuna value added
Bibliographic information
Pagination
p. 338-345
Other Subjects
Byproducts; Bioactive peptides; Antioxidative activities; Tuna cooking juice; Protein hydrolysate
Language
Thai
Note
Summaries (En, Th)
ISBN
978-616-278-562-7
Translated Title
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Type
Conference; Summary; Non-Conventional
Conference
58. Kasetsart University Annual Conference, Bangkok (Thailand), 5-7 Feb 2020
2021-08-15
AGRIS AP
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Links
DOI https://kukr2.lib.ku.ac.th/kukr_es/kukr/search_detail/result/406509
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