Advanced search
Publication Cover
Journal of Aquatic Food Product Technology Volume 25, 2016 - Issue 7
Submit an article Journal homepage
163
Views
4
CrossRef citations to date
0
Altmetric
Articles

Antioxidative Properties of Squid Protein Hydrolysates Prepared Using Seer Fish Visceral Enzymes in Comparison with Commercial Enzymes

Robinson Jeya ShakilaDepartment of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tamil Nadu Fisheries University, Tuticorin, IndiaCorrespondence[email protected]
View further author information
,
Parthiban FathirajaDepartment of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tamil Nadu Fisheries University, Tuticorin, IndiaView further author information
,
Geevaretnam JeyasekaranDepartment of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tamil Nadu Fisheries University, Tuticorin, IndiaView further author information
&
Shalini RajendranDepartment of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tamil Nadu Fisheries University, Tuticorin, IndiaView further author information
Pages 986-1000 | Published online: 20 Jul 2016

Citations (4)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (1)

Ali Taheri & Anahita Bakhshizadeh G. (2020) Antioxidant and ACE Inhibitory Activities of Kawakawa (Euthynnus affinis) Protein Hydrolysate Produced by Skipjack Tuna Pepsin. Journal of Aquatic Food Product Technology 29:2, pages 148-166.
Read now

Articles from other publishers (3)

Honghui Guo, Zhuan Hong & Guangyu Yan. (2023) Collagen peptide chelated zinc nanoparticles from tilapia scales for zinc supplementation. International Food Research Journal 30:2, pages 386-397.
Crossref
Mehdi Nikoo, Soottawat Benjakul & Hassan Ahmadi Gavlighi. (2022) Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis. Comprehensive Reviews in Food Science and Food Safety 21:6, pages 4872-4899.
Crossref
Habiba Derouiche Ben Maiz, Emilia M. Guadix, Antonio Guadix, Mohamed Gargouri & Francisco Javier Espejo‐Carpio. (2018) Valorisation of tuna viscera by endogenous enzymatic treatment. International Journal of Food Science & Technology 54:4, pages 1100-1108.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.