Antioxidant peptides generated from chicken feet protein hydrolysates.

Burcu Öztürk-KerimoğluAlejandro HeresLeticia MoraFidel Toldrá

Published in: Journal of the science of food and agriculture (2023)

Overall, the findings emphasized the favorable impact of enzymatic hydrolysis with the obtention of antioxidant peptides from poultry by-products that could be evaluated as a safe and economical source to retard oxidation in food systems. This article is protected by copyright. All rights reserved.

Keyphrases

amino acid
oxidative stress
anti inflammatory
hydrogen peroxide
protein protein
antimicrobial resistance
anaerobic digestion
binding protein
nitric oxide
risk assessment