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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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| Yayımlandı: | Food Sci Nutr |
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| Asıl Yazarlar: | , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
John Wiley and Sons Inc.
2020
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| Konular: | |
| Online Erişim: | 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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