Evaluation of antioxidant and antibacterial activities of fish protein hydrolysate produced from Malaysian fish sausage (Keropok Lekor) by-products by indigenous Lactobacillus casei fermentation
Nur Yuhasliza Abd Rashid, Musaalbakri Abdul Manan, Khairul Faizal Pa’ee, Nazamid Saari, Fadzlie Wong Faizal Wong
Topics & Concepts
Lactobacillus caseiDPPHFood scienceNutraceuticalHydrolysateFermentationIngredientAntioxidantChemistryLactobacillusFunctional foodBiochemistryHydrolysisProtein Hydrolysis and Bioactive PeptidesInsect Utilization and EffectsMeat and Animal Product Quality