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Abstract This study investigated the amino acid composition and in vitro antioxidant, antihypertensive, and anti-inflammatory activities of protein from steamed, baked, and high hydrostatic pressure (HHP) treated cod (Gadus morhua).… Click to show full abstract
Abstract This study investigated the amino acid composition and in vitro antioxidant, antihypertensive, and anti-inflammatory activities of protein from steamed, baked, and high hydrostatic pressure (HHP) treated cod (Gadus morhua). Steaming and baking decreased the estimated protein efficiency ratio and total amino acid content (p
Keywords:
baked high;
high hydrostatic;
steamed baked;
activities protein;
hydrostatic pressure;
protein steamed
Journal Title: Food Control
Year Published: 2019
Link to full text (if available)
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Journal Title: Food Control
Year Published: 2019
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!