Antioxidant activity of fish by product hydrolysate

Rubriek: Textual/Printed/Reference Materials - Boek

Prijs: € 53.99

Rating: 0/5

☆

☆

☆

☆

☆

Verzending:
2 - 3 weken

Fish-by-products; which consists of viscera, head, bones and gills; pose great disposal problem for the fish processing industry. The research was conducted to study the use of enzymatic and microwave hydrolysis to induce the antioxidant activity of fish- viscera hydrolysates. Two kinds of fish, i.e. tuna and sardine, were utilized in the research. Tuna-viscera microwave hydrolysate was proven to exhibit the highest antioxidant activity, followed by tuna-viscera enzymatic hydrolysate, sardine-viscera enzymatic hydrolysate and sardine-viscera microwave hydrolysate. These hydrolysates generally poses higher antioxidant activity compared to a 40 IU vitamin E.

• 1 Bekijk alle specificaties

Oorspronkelijke releasedatum: 17 december 2014

Aantal pagina's: 104

Hoofdauteur: Yonathan Yohanes

Hoofduitgeverij: Lap Lambert Academic Publishing

Product breedte: 152 mm

Product hoogte: 6 mm

Product lengte: 229 mm

Verpakking breedte: 152 mm

Verpakking hoogte: 6 mm

Verpakking lengte: 229 mm

Verpakkingsgewicht: 163 g

EAN: 9783659646768

---