Optimization of Hydrolysis Conditions for the Production of Antioxidant Peptides from Fish Gelatin Using Response Surface Methodology

Response Surface ◽

Fish Gelatin ◽

Antioxidant Peptides ◽

Optimization of enzymatic hydrolysis conditions for the production of antioxidant peptides from muscles of Nemipterus japonicus and Exocoetus volitans using response surface methodology

Amino Acids ◽

10.1007/s00726-011-1084-y ◽

2011 ◽

Vol 43 (1) ◽

pp. 337-345 ◽

Cited By ~ 10

Author(s):

Shabeena Yousuf Naqash ◽

R. A. Nazeer

Keyword(s):

Enzymatic Hydrolysis ◽

Response Surface ◽

Antioxidant Peptides ◽

Nemipterus Japonicus ◽

Optimization of enzymatic hydrolysis conditions of chemical pretreated cotton stalk using response surface methodology for enhanced bioethanol production yield

Biomass Conversion and Biorefinery ◽

10.1007/s13399-021-01692-7 ◽

2021 ◽

Author(s):

Oznur Yildirim ◽

Dogukan Tunay ◽

Bestami Ozkaya

Keyword(s):

Enzymatic Hydrolysis ◽

Response Surface ◽

Production Yield ◽

Bioethanol Production ◽

Cotton Stalk ◽

Improvement of Gel Strength and Melting Point of Fish Gelatin by Addition of Coenhancers Using Response Surface Methodology

Journal of Food Science ◽

10.1111/j.1750-3841.2011.02266.x ◽

2011 ◽

Vol 76 (6) ◽

pp. E503-E509 ◽

Cited By ~ 18

Author(s):

Jayappa M. Koli ◽

Subrata Basu ◽

Binay B. Nayak ◽

Nagalakshmi Kannuchamy ◽

Venkateshwarlu Gudipati

Keyword(s):

Melting Point ◽

Response Surface ◽

Gel Strength ◽

Fish Gelatin

Synthesis of fish gelatin nanoparticles and their application for the drug delivery based on response surface methodology

Advances in Natural Sciences Nanoscience and Nanotechnology ◽

10.1088/2043-6254/aae988 ◽

2018 ◽

Vol 9 (4) ◽

pp. 045014 ◽

Cited By ~ 1

Author(s):

Deni Subara ◽

Irwandi Jaswir ◽

Maan Fahmi Rashid Alkhatib ◽

Ibrahim Ali Noorbatcha

Keyword(s):

Drug Delivery ◽

Response Surface ◽

Fish Gelatin ◽

Gelatin Nanoparticles

Investigation of optimal conditions for production of antioxidant peptides from duck blood plasma: response surface methodology

Poultry Science ◽

10.1016/j.psj.2020.08.060 ◽

2020 ◽

Vol 99 (12) ◽

pp. 7159-7168

Author(s):

Jing Yang ◽

Jichao Huang ◽

Zongshuai Zhu ◽

Ming Huang

Keyword(s):

Blood Plasma ◽

Response Surface ◽

Optimal Conditions ◽

Antioxidant Peptides ◽

Plasma Response

Optimization of Hydrolysis Conditions for Production of Angiotensin-Converting Enzyme Inhibitory Peptides from Basa Fish Skin Using Response Surface Methodology

Journal of Aquatic Food Product Technology ◽

10.1080/10498850.2014.919049 ◽

2015 ◽

Vol 25 (5) ◽

pp. 684-693 ◽

Cited By ~ 8

Author(s):

Yuhao Zhang ◽

Liang Ma ◽

Jeanette Otte

Keyword(s):

Angiotensin Converting Enzyme ◽

Response Surface ◽

Converting Enzyme ◽

Fish Skin ◽

Inhibitory Peptides ◽

Optimization of ultrasonic-assisted enzymatic hydrolysis conditions for the production of antioxidant hydrolysates from porcine liver by using response surface methodology

Asian-Australasian Journal of Animal Sciences ◽

10.5713/ajas.16.0807 ◽

2017 ◽

Vol 30 (11) ◽

pp. 1612-1619 ◽

Cited By ~ 5

Author(s):

Hui-Chuan Yu ◽

Fa-Jui Tan

Keyword(s):

Enzymatic Hydrolysis ◽

Response Surface ◽

Porcine Liver ◽

Ultrasonic Assisted ◽

Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology

The Journal of Poultry Science ◽

10.2141/jpsa.0160155 ◽

2018 ◽

Vol 55 (3) ◽

pp. 217-223 ◽

Cited By ~ 4

Author(s):

Daoying Wang ◽

Muhan Zhang ◽

Ye Zou ◽

Zhilan Sun ◽

Weimin Xu

Keyword(s):

Response Surface ◽

Antioxidant Peptides

Optimization of hydrolysis conditions for bovine plasma protein using response surface methodology

Food Chemistry ◽

10.1016/j.foodchem.2015.03.133 ◽

2015 ◽

Vol 185 ◽

pp. 106-111 ◽

Cited By ~ 19

Author(s):

Hyun-Woo Seo ◽

Eun-Young Jung ◽

Gwang-woong Go ◽

Gap-Don Kim ◽

Seon-Tea Joo ◽

...

Keyword(s):

Response Surface ◽

Plasma Protein ◽

Bovine Plasma ◽

Processing of Functional Enzyme-hydrolyzed Sauce from Anchovy Sauce and Soy Sauce Processing By-products 1. Optimization of Hydrolysis Conditions by Response Surface Methodology

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2002.31.4.653 ◽

2002 ◽

Vol 31 (4) ◽

pp. 653-657 ◽

Cited By ~ 2

Keyword(s):

Response Surface ◽

Soy Sauce ◽

Anchovy Sauce ◽

Hydrolysis Conditions ◽

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