Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions

• मुख्य लेखकों: Jeimmy Lizeth Ospina-Quiroga (लेखक), Pedro J. García-Moreno (लेखक), Antonio Guadix (लेखक), Emilia M. Guadix (लेखक), María del Carmen Almécija-Rodríguez (लेखक), Raúl Pérez-Gálvez (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: MDPI AG, 2022-08-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: Connect to this object online.

In this work, we evaluated the physical and oxidative stabilities of 5% <i>w/w</i> fish oil-in-water emulsions stabilized with 1%wt Tween20 and containing 2 mg/mL of protein hydrolysates from olive seed (OSM-H), sunflower (SFSM-H), rapeseed (RSM-H) and lupin (LUM-H) meals. To this end, t...