Antioxidant mechanism, antibacterial activity, and functional characterization of peptide fractions obtained from barred mackerel gelatin with a focus on application in carbonated beverages
Armin Mirzapour‐Kouhdasht, Marzieh Moosavi‐Nasab, Young‐Min Kim, Jong‐Bang Eun
Topics & Concepts
ChemistryGelatinFood scienceAntioxidantFerrousUltrafiltration (renal)IC50ChelationIngredientBioavailabilityAntibacterial activityFerricSolubilityPeptideChromatographyIn vitroBiochemistryOrganic chemistryBacteriaPharmacologyBiologyGeneticsMedicineProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityInsect Utilization and Effects