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

• Главные авторы: Jeimmy Lizeth Ospina-Quiroga (Автор), Pedro J. García-Moreno (Автор), Antonio Guadix (Автор), Emilia M. Guadix (Автор), María del Carmen Almécija-Rodríguez (Автор), Raúl Pérez-Gálvez (Автор)
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• Опубликовано: MDPI AG, 2022-08-01T00:00:00Z.
• Предметы: article
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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...