Antioxidant Activity of Fish Protein Hydrolysates in in vitro Assays and in Oil-in-Water Emulsions.

Sabeena Farvin; Lisa Lystbæk Andersen; Charlotte Jacobsen; Henrik Hauch Nielsen; Flemming Jessen

Antioxidant Activity of Fish Protein Hydrolysates in in vitro Assays and in Oil-in-Water Emulsions.

Sabeena Farvin, Lisa Lystbæk Andersen, Charlotte Jacobsen, Henrik Hauch Nielsen, Flemming Jessen

National Food Institute

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Abstract

The aim of this study was to screen different protein hydrolysates with respect to their antioxidative properties in order to select the most promising extracts for further evaluation in oil-in-water emulsions. Three fractions of protein hydrolysates (Crude, >5kDa and 5kDa, 3-5kDa and

Original language	English
Publication date	2011
Publication status	Published - 2011
Event	102nd AOCS Annual Meeting & Expo - Cincinnati, United States Duration: 1 Mar 2011 → 4 Mar 2013 Conference number: 102

Conference

Conference	102nd AOCS Annual Meeting & Expo
Number	102
Country/Territory	United States
City	Cincinnati
Period	01/03/2011 → 04/03/2013

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title = "Antioxidant Activity of Fish Protein Hydrolysates in in vitro Assays and in Oil-in-Water Emulsions.",

abstract = "The aim of this study was to screen different protein hydrolysates with respect to their antioxidative properties in order to select the most promising extracts for further evaluation in oil-in-water emulsions. Three fractions of protein hydrolysates (Crude, >5kDa and 5kDa, 3-5kDa and ",

author = "Sabeena Farvin and Andersen, {Lisa Lystb{\ae}k} and Charlotte Jacobsen and Nielsen, {Henrik Hauch} and Flemming Jessen",

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note = "102nd AOCS Annual Meeting & Expo ; Conference date: 01-03-2011 Through 04-03-2013",

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T1 - Antioxidant Activity of Fish Protein Hydrolysates in in vitro Assays and in Oil-in-Water Emulsions.

AU - Farvin, Sabeena

AU - Andersen, Lisa Lystbæk

AU - Jacobsen, Charlotte

AU - Nielsen, Henrik Hauch

AU - Jessen, Flemming

N1 - Conference code: 102

PY - 2011

Y1 - 2011

N2 - The aim of this study was to screen different protein hydrolysates with respect to their antioxidative properties in order to select the most promising extracts for further evaluation in oil-in-water emulsions. Three fractions of protein hydrolysates (Crude, >5kDa and 5kDa, 3-5kDa and

AB - The aim of this study was to screen different protein hydrolysates with respect to their antioxidative properties in order to select the most promising extracts for further evaluation in oil-in-water emulsions. Three fractions of protein hydrolysates (Crude, >5kDa and 5kDa, 3-5kDa and

M3 - Conference abstract for conference

T2 - 102nd AOCS Annual Meeting & Expo

Y2 - 1 March 2011 through 4 March 2013

ER -

Antioxidant Activity of Fish Protein Hydrolysates in in vitro Assays and in Oil-in-Water Emulsions.

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