Antioxidant Activity of Fish-By-Product Hydrolysate by Enzymatic Hydrolysis and Microwave Hydrolysis
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- Englisch ausgewählt
Fr. 74.90
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
17.12.2014
Verlag
LAP LAMBERT Academic PublishingSeitenzahl
104
Maße (L/B/H)
22/15/0.7 cm
Gewicht
173 g
Sprache
Englisch
ISBN
978-3-659-64676-8
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.
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