Antioxidant activity of Cod (Gadus morhua) protein hydrolysates: In vitro assays and evaluation in 5% fish oil-in-water emulsion

Sabeena Farvin, Lisa Lystbæk Andersen, Henrik Hauch Nielsen, Charlotte Jacobsen, Greta Jakobsen, Inez Johansson, Flemming Jessen

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Cod protein hydrolysates were fractionated according to the molecular mass into three fractions of >5kDa, 3–5kDa and
Original languageEnglish
JournalFood Chemistry
Volume149
Pages (from-to)326-334
ISSN0308-8146
DOIs
Publication statusPublished - 2014

Keywords

  • Cod protein hydrolysates
  • Antioxidant
  • Fish oil
  • Emulsion

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