Enzymatic Hydrolysis of Orange-Footed Sea Cucumber (<i>Cucumaria frondosa</i>)—Effect of Different Enzymes on Protein Yield and Bioactivity

While sea cucumber is a food delicacy in Asia, these food resources are less exploited in Europe. The aim of this study was to determine the chemical composition and potential food applications of the less exploited orange-footed sea cucumber (<i>Cucumaria frondosa</i>). In particular, the antioxida...

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Hlavní autoři:	Dat Trong Vu, Eva Falch, Edel O. Elvevoll, Ida-Johanne Jensen
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2023-10-01
Edice:	Foods
Témata:	seafood marine organisms in vitro biological activity sea cucumber enzymatic hydrolysis functional food
On-line přístup:	https://www.mdpi.com/2304-8158/12/19/3685
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