Add to ORKGThis study aimed at unravelling the antioxidative capacity of low molecular weight compounds (LMWC) (peptides, amino acids and phenolic acids) present in salt brines from the marinated herring production. Brines were fractionated into <10 kDa fractions using dialysis and further into 94 fractions using size exclusion chromatography. All samples were analysed for protein, total phenolic content (TPC) and antioxidant activities. Protein-enriched samples were pooled (P1, P2 and P3) and analysed for phenolic acids, total amino acids and peptide/protein sequence using advanced mass spectrometry. All salt brines contain LMWC holding ABTS-radical scavenging activity, reducing power and iron chelating activity. Generally, a strong correlation betwe...
Large quantities of marine processing by-products such as salmon trimmings, or undersized, fouled an...
Currently, herring fillets are salted with acetic acid to activate muscle proteases. This causes a c...
Fish protein hydrolysates (FPH) have good and well documented functional properties. Peptides obtain...
This study aimed at unravelling the antioxidative capacity of low molecular weight compounds (LMWC) ...
The aim of this study was to isolate and purify antioxidative peptides from Pacific herring (Clupea ...
Some species like herring (Clupea harengus) are currently under-utilized due to their small size, da...
The aqueous fraction (press juice, PJ) from herring muscle was recently shown to inhibit hemoglobin-...
Herring is a fatty fish that contain Omega-3 fatty acid. Consumption of herring gives us many essent...
Color in fish products is sometimes used as quality index. Behind the development of color in fish ...
This study aimed to produce bioactive protein hydrolysates from undervalued fish, namely Baltic herr...
Summary. Water-soluble peptides/proteins with molecular weight below 10 kDa were isolated from resid...
Synthetic antioxidants are currently used to retard the oxidation process in food products. However,...
Marinated herring processing brines, which are usually discarded, are rich in salt, protein, non-pro...
An increasing world population calls for the development of sustainable primary processing of renewa...
Wastewater from codfish (Gadus morhua L.) salting represents an environmental concern and a cost for...
Large quantities of marine processing by-products such as salmon trimmings, or undersized, fouled an...
Currently, herring fillets are salted with acetic acid to activate muscle proteases. This causes a c...
Fish protein hydrolysates (FPH) have good and well documented functional properties. Peptides obtain...
This study aimed at unravelling the antioxidative capacity of low molecular weight compounds (LMWC) ...
The aim of this study was to isolate and purify antioxidative peptides from Pacific herring (Clupea ...
Some species like herring (Clupea harengus) are currently under-utilized due to their small size, da...
The aqueous fraction (press juice, PJ) from herring muscle was recently shown to inhibit hemoglobin-...
Herring is a fatty fish that contain Omega-3 fatty acid. Consumption of herring gives us many essent...
Color in fish products is sometimes used as quality index. Behind the development of color in fish ...
This study aimed to produce bioactive protein hydrolysates from undervalued fish, namely Baltic herr...
Summary. Water-soluble peptides/proteins with molecular weight below 10 kDa were isolated from resid...
Synthetic antioxidants are currently used to retard the oxidation process in food products. However,...
Marinated herring processing brines, which are usually discarded, are rich in salt, protein, non-pro...
An increasing world population calls for the development of sustainable primary processing of renewa...
Wastewater from codfish (Gadus morhua L.) salting represents an environmental concern and a cost for...
Large quantities of marine processing by-products such as salmon trimmings, or undersized, fouled an...
Currently, herring fillets are salted with acetic acid to activate muscle proteases. This causes a c...
Fish protein hydrolysates (FPH) have good and well documented functional properties. Peptides obtain...