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...

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Hlavní autoři:	Pedro Valencia, Silvana Valdivia, Suleivys Nuñez, Reza Ovissipour, Marlene Pinto, Cristian Ramirez, Alvaro Perez, Manuel Ruz, Paula Garcia, Paula Jimenez, Sergio Almonacid
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-12-01
Edice:	Foods
Témata:	protein hydrolysis enzymatic hydrolysis fish by-product high by-product concentration
On-line přístup:	https://www.mdpi.com/2304-8158/10/12/3045
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