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Sureeporn Kangsanant, Michael Murkovic and Chakree Thongraung Antioxidant and nitric oxide inhibitory activities of tilapia (Oreochromis niloticus) protein hydrolysate: effect of ultrasonic pretreatment and ultrasonic-assisted enzymatic hydrolysis International Journal of Food Science & Technology 49

Version of Record online: 17 APR 2014 | DOI: 10.1111/ijfs.12551

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Ultrasound was incorporated to processing tilapia (Oreochromis niloticus) hydrolysate in order to facilitate homogenate pretreatment and enzymatic hydrolysis. Discussion on changes of the hydrolysate bioactivity was made and possible mechanism for those changes has been proposed.

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