Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera

ABSTRACT: Fish hydrolysates have become one of the most remarkable sources of bioactive peptides. However, the processing conditions for incorporating hydrolysates into food matrices can affect their bioactive performance. The effect of temperature and pH on the radical scavenging activity of tilapi...

Full description

Autores:

Zapata Montoya, José Edgar
Sepúlveda Rincón, Cindy Tatiana
Vásquez Mazo, Priscilla

Tipo de recurso:

Article of investigation

Fecha de publicación:

2023

Institución:

Universidad de Antioquia

Repositorio:

Repositorio UdeA

Idioma:

eng

OAI Identifier:

oai:bibliotecadigital.udea.edu.co:10495/39529

Acceso en línea:

https://hdl.handle.net/10495/39529

Palabra clave:

Antioxidantes
Antioxidants
Péptidos Bioactivos Dietéticos
Bioactive Peptides, Dietary
Tilapia
Hidrólisis enzimática
Enzymatic hydrolysis
http://aims.fao.org/aos/agrovoc/c_27512
https://id.nlm.nih.gov/mesh/D000975
https://id.nlm.nih.gov/mesh/D000097482
https://id.nlm.nih.gov/mesh/D017210

Rights

openAccess

License

http://creativecommons.org/licenses/by/2.5/co/