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Fish Scale Valorization by Hydrothermal Pretreatment Followed by Enzymatic Hydrolysis for Gelatin Hydrolysate Production

Protein hydrolysates from fish by-products have good process suitability and bioavailability in the food industry. The objective of this work was to develop a method for protein recovery from fish scales and evaluate the hydrolysis of the scale protein. The effect of the hydrothermal process on prot...

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Bibliografiske detaljer
Main Authors: Yiqi Zhang, Dan Tu, Qing Shen, Zhiyuan Dai
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2019-08-01
Serier:Molecules
Fag:
Online adgang:https://www.mdpi.com/1420-3049/24/16/2998
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