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Effect of in vitro gastrointestinal digestion on the antioxidant activity of protein hydrolysates prepared from Cape hake by‐products

2016-12-01

Abstract excerpt

The antioxidant activity of fish protein hydrolysates may change in the digestive tract during the human gastrointestinal digestion depending on their preparation conditions. Thus, the objective of this study was to assess the antioxidant properties of Cape hake hydrolysates prepared by three different methods (HPH‐A, HPH‐B and HPH‐C) and the effect of their in vitro gastrointestinal digestion on their antioxidant...

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Literature Corpus work
ace662fd-35df-5a0a-aa7a-dbadf40952d0
DOI
10.1111/ijfs.13233
Open publication

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Effect of in vitro gastrointestinal digestion on the antioxidant activity of protein hydrolysates prepared from Cape hake by‐productsDOI 10.1111/ijfs.13233
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