Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/356342
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampBernardi, Daniela Miotto-
dc.contributor.authorunicampSilva, Fernanda Guimarães Drummond e-
dc.contributor.authorunicampSgarbieri, Valdemiro Carlos-
dc.typeArtigopt_BR
dc.titleProduction of hydrolysate from processed nile tilapia (oreochromis niloticus) residues and assessment of its antioxidant activitypt_BR
dc.contributor.authorBernardi, Daniela Miotto-
dc.contributor.authorParis, Leandro Daniel de-
dc.contributor.authorDieterich, Fabiana-
dc.contributor.authorSilva, Fernanda Guimarães Dummond e-
dc.contributor.authorBoscolo, Wilson Rogério-
dc.contributor.authorSary, Cezar-
dc.contributor.authorSignor, Altevir-
dc.contributor.authorBertol, Teresinha Marisa-
dc.contributor.authorSgarbieri, Valdemiro Carlos-
dc.subjectPeixept_BR
dc.subject.otherlanguageFishespt_BR
dc.description.abstractThe objective of this work was to produce protein hydrolysates from by-products of the Nile tilapia fileting process, and to assess the effects of different hydrolysis times on the antioxidant activity of the hydrolysed animal-based protein, in free form and incorporated into a food matrix. Gutted tilapia heads and carcasses were hydrolysed by Alcalase® for different hydrolysis times producing six hydrolysates. The protein content, degree of hydrolysis, reverse-phase high-performance liquid chromatography, and antioxidant activity by the ORAC, FRAP and TEAC methods were analysed. Three mini-hamburger formulations were produced and the lipidic oxidation of mini-hamburger was determined by TBARS. The protein contained in the residue was completely recovered in the process. The hydrolysates varied in their degree of hydrolysis, but presented similar levels of antioxidant activity. In the mini-hamburgers the hydrolysate was capable of delaying oxidation after 7 days of storage. Hydrolysis of tilapia processing by-products produced peptides may be used in the formulation of functional foodspt_BR
dc.relation.ispartofCiência e tecnologia de alimentospt_BR
dc.relation.ispartofabbreviationCienc. tecnol. aliment.pt_BR
dc.publisher.cityCampinas, SPpt_BR
dc.publisher.countryBrasilpt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.date.issued2016-
dc.date.monthofcirculationOct./Dec.pt_BR
dc.language.isoengpt_BR
dc.description.volume36pt_BR
dc.description.issuenumber4pt_BR
dc.description.firstpage709pt_BR
dc.description.lastpage716pt_BR
dc.rightsAbertopt_BR
dc.sourceSciELOpt_BR
dc.identifier.issn0101-2061pt_BR
dc.identifier.eissn1678-457Xpt_BR
dc.identifier.doi10.1590/1678-457x.15216pt_BR
dc.identifier.urlhttps://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400709pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsordocumentnumber453854/2013-3pt_BR
dc.date.available2021-02-23T17:37:04Z-
dc.date.accessioned2021-02-23T17:37:04Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2021-02-23T17:37:04Z No. of bitstreams: 0. Added 1 bitstream(s) on 2021-05-24T16:47:33Z : No. of bitstreams: 1 S0101-20612016000400709.pdf: 1286459 bytes, checksum: c63effa44fcc624db804af61234cf07a (MD5)en
dc.description.provenanceMade available in DSpace on 2021-02-23T17:37:04Z (GMT). No. of bitstreams: 0 Previous issue date: 2016en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/356342-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordProteinpt_BR
dc.subject.keywordHydrolysispt_BR
dc.subject.keywordAntioxidantspt_BR
dc.identifier.sourceS0101-20612016000400709pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0002-4426-859Xpt_BR
dc.type.formArtigo de pesquisapt_BR
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