Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates

Pedro J. García‐Moreno; Antonio Guadix; Emilia M. Guadix; Charlotte Jacobsen

doi:10.1016/j.foodchem.2016.02.073

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JOURNAL ARTICLE

Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates

Pedro J. García‐Moreno Antonio Guadix Emilia M. Guadix Charlotte Jacobsen

Year: 2016 Journal: Food Chemistry Vol: 203 Pages: 124-135 Publisher: Elsevier BV

DOI: 10.1016/j.foodchem.2016.02.073

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Keywords:

Sardine Emulsion Chemistry Hydrolysate Fish oil Peroxide value Hydrolysis Food science Scyliorhinus canicula Antioxidant Oxidative phosphorylation Chromatography Fish <Actinopterygii> Biochemistry Fishery Biology

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Topics

Protein Hydrolysis and Bioactive Peptides

Life Sciences → Biochemistry, Genetics and Molecular Biology → Molecular Biology

Meat and Animal Product Quality

Life Sciences → Agricultural and Biological Sciences → Animal Science and Zoology

Aquaculture Nutrition and Growth

Life Sciences → Agricultural and Biological Sciences → Aquatic Science

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