Improving the Lipophilic Antioxidant Activity of Poultry Protein Hydrolisates Through Chemical Esterification

[1] Galanakis CM(2012)Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications Trends Food Sci. Tech 26 68-87

[2] Russ W(2004)Utilizing waste products from the food production and processing industries Crit. Rev. Food Sci 44 57-62

[3] Meyer-Pittroff R(2008)Meat waste treatment methods and potential uses Int. J. Food Sci. Tech 43 543-559

[4] Arvanitoyannis IS(2011)Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products Food Chem 124 1296-1307

[5] Ladas D(2008)Optimization of enzymatic hydrolysis of animal raw material for obtaining functional meat protein preparation Biotechnology 5 59-67

[6] Di Bernardini R(2010)Antioxidant constituents of functional animal protein J. Biotechnol 150S S1-S576

[7] Harnedy P(2012)Antioxidant and ace inhibitory properties of poultry viscera protein hydrolysate and its peptide fractions J. Food Biochem 36 494-501

[8] Bolton D(1990)Lipid oxidation in muscle foods: a review Food Chem 35 295-314

[9] Kerry J(1993)The effect of metal chelators, hydroxyl radical scavengers, and enzyme systems on the lipid peroxidation of raw turkey meat Poultry Sci 72 1972-1980

[10] O’Neill E(2005)Mechanism of lipid peroxidation in meat and meat products: a review Food Sci. Biotechnol 14 152-163

[1] Galanakis CM(2012)Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications Trends Food Sci. Tech 26 68-87

[2] Russ W(2004)Utilizing waste products from the food production and processing industries Crit. Rev. Food Sci 44 57-62

[3] Meyer-Pittroff R(2008)Meat waste treatment methods and potential uses Int. J. Food Sci. Tech 43 543-559

[4] Arvanitoyannis IS(2011)Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products Food Chem 124 1296-1307

[5] Ladas D(2008)Optimization of enzymatic hydrolysis of animal raw material for obtaining functional meat protein preparation Biotechnology 5 59-67

[6] Di Bernardini R(2010)Antioxidant constituents of functional animal protein J. Biotechnol 150S S1-S576

[7] Harnedy P(2012)Antioxidant and ace inhibitory properties of poultry viscera protein hydrolysate and its peptide fractions J. Food Biochem 36 494-501

[8] Bolton D(1990)Lipid oxidation in muscle foods: a review Food Chem 35 295-314

[9] Kerry J(1993)The effect of metal chelators, hydroxyl radical scavengers, and enzyme systems on the lipid peroxidation of raw turkey meat Poultry Sci 72 1972-1980

[10] O’Neill E(2005)Mechanism of lipid peroxidation in meat and meat products: a review Food Sci. Biotechnol 14 152-163