Author
Hua-Ming Chen
Bio: Hua-Ming Chen is an academic researcher. The author has contributed to research in topics: Anserine & Antioxidant. The author has an hindex of 2, co-authored 2 publications receiving 939 citations.
Topics: Anserine, Antioxidant, Carnosine, Protease, Mackerel
Papers
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TL;DR: In this article, the levels and compositions of free amino acids and small peptides during hydrolysis of mackerel hydrolysates were investigated to find out their relationships with antioxidant activities.
912 citations
TL;DR: The results suggested that histidine-containing compounds were related to antioxidation abilities, and the peptid e linkage between β-alanine, histidine and 1-methylhistidine was involved in the antioxidant activities of carnosine and anserine.
113 citations
Cited by
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TL;DR: In this paper, several honey samples (27) from Burkina Faso were analyzed to determine their total phenolic, flavonoid and proline contents as well as their radical scavenging activity.
1,850 citations
TL;DR: The present work is a compilation of recent information on collagen and gelatin extraction from new sources, as well as new processing conditions and potential novel or improved applications, many of which are largely based on induced cross-linking, blending with other biopolymers or enzymatic hydrolysis.
1,496 citations
TL;DR: Specific characteristics of antioxidative bioactive peptides, enzymatic production, methods to evaluate antioxidant capacity, bioavailability, and safety concerns of peptides are reviewed.
1,304 citations
TL;DR: In this paper, the antioxidant activity and functional properties of protein hydrolysates from yellow stripe trevally (Selaroides leptolepis) meat, hydrolyzed by Alcalase 2.4L (HA) and Flavourzyme 500L (HF) with different degrees of hydrolysis (DH) were investigated.
857 citations
TL;DR: The fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidisation, and the routine methods to measure compounds derived from lipid oxidation in meat are reviewed.
Abstract: Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, the most important, after microbial deterioration, are oxidative processes, which affect lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation of toxic substances, so the control of oxidative processes is of vital importance for the meat industry. Nonetheless, despite lipid oxidation being widely investigated for decades, the complex reactions involved in the process, as well as the different pathways and factors that influenced them, make that lipid oxidation mechanisms have not yet been completely understood. Thus, this article reviews the fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidation, and the routine methods to measure compounds derived from lipid oxidation in meat.
726 citations