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...
- 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/