Chapter 41. Antioxidative Properties of Fish Protein Hydrolysates

  1. Associate Professor Cesarettin Alasalvar3,
  2. Professor Fereidoon Shahidi4,
  3. Professor Kazuo Miyashita5 and
  4. Dr Udaya Wanasundara6
  1. Sivakumar Raghavan1,
  2. Hordur G. Kristinsson1,
  3. Gudjon Thorkelsson2 and
  4. Ragnar Johannsson2

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch41

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

How to Cite

Raghavan, S., Kristinsson, H. G., Thorkelsson, G. and Johannsson, R. (2010) Antioxidative Properties of Fish Protein Hydrolysates, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch41

Editor Information

  1. 3

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 4

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 5

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 6

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. 1

    Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, USA

  2. 2

    Matis-Icelandic Food and Biotech R&D Reykjavik, Iceland

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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