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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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Principais autores: Dat Trong Vu, Eva Falch, Edel O. Elvevoll, Ida-Johanne Jensen
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2023-10-01
coleção:Foods
Assuntos:
seafood
marine organisms
in vitro biological activity
sea cucumber
enzymatic hydrolysis
functional food
Acesso em linha:https://www.mdpi.com/2304-8158/12/19/3685
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