Antioxidant properties of papain mediated protein hydrolysates from fresh water carps (Catla catla, Labeo rohita and Cirrhinus mrigala) and its application on inhibition of lipid oxidation in oil sardine mince during ice storage
K. Elavarasan, B.A. Shamasundar
Topics & Concepts
CatlaLabeoAntioxidantChemistryDPPHFood sciencePapainLinoleic acidHydrolysateLipid peroxidationChromatographyBiochemistryHydrolysisBiologyEnzymeFatty acidFisheryFish <Actinopterygii>Protein Hydrolysis and Bioactive PeptidesInsect Utilization and EffectsAquaculture Nutrition and Growth