Use of Flavin-Containing Monooxygenases for Conversion of Trimethylamine in Salmon Protein Hydrolysates

Enzymatic processing of fish by-products for recovery of peptides (hydrolysates) is a promising technology to reach food grade ingredients of high nutritional quality. Despite this, their bitter taste and “fish” odor block implementation in food products and limit their economic potential. Trimethyl...

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Detalhes bibliográficos
Publicado no:Appl Environ Microbiol
Main Authors: Goris, Marianne, Puntervoll, Pål, Rojo, David, Claussen, Julie, Larsen, Øivind, Garcia-Moyano, Antonio, Almendral, David, Barbas, Coral, Ferrer, Manuel, Bjerga, Gro Elin Kjæreng
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2020
Assuntos:
Biotechnology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7688232/
https://ncbi.nlm.nih.gov/pubmed/32978141
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02105-20
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