Assessing the Enzymatic Hydrolysis of Salmon Frame Proteins through Different By-Product/Water Ratios and pH Regimes
The enzymatic hydrolysis of fish by-product proteins is traditionally carried out by mixing ground by-products with water. In addition, pH control is used to avoid pH drops. Higher costs are involved due to the use of pH control systems and the consequent energy cost in the drying stage. This work a...
Na minha lista:
| Principais autores: | , , , , , , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2021-12-01
|
| coleção: | Foods |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2304-8158/10/12/3045 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|