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The effects of enzymatically aided acid‐swelling process on gelatin extracted from fish by‐products
The objective of this study was to investigate the effects of the enzymatic aided acid‐swelling process on gelatin obtained from fish by‐products. For this purpose, gelatin was extracted by an acidic swelling procedure in the presence of protease extracted from Rainbow trout pyloric caeca. The yield...
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| Veröffentlicht in: | Food Sci Nutr |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
John Wiley and Sons Inc.
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7500751/ https://ncbi.nlm.nih.gov/pubmed/32994962 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1799 |
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