Flow rate dependent continuous hydrolysis of protein isolates

Food protein hydrolysates are often produced in unspecific industrial batch processes. The hydrolysates composition underlies process-related fluctuations and therefore the obtained peptide fingerprint and bioactive properties may vary. To overcome this obstacle and enable the production of specific...

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Detalles Bibliográficos
Autores principales: Sewczyk, Tim, Hoog Antink, Marieke, Maas, Michael, Kroll, Stephen, Beutel, Sascha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2018
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5812119/
https://www.ncbi.nlm.nih.gov/pubmed/29429128
http://dx.doi.org/10.1186/s13568-018-0548-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5812119/
https://www.ncbi.nlm.nih.gov/pubmed/29429128
http://dx.doi.org/10.1186/s13568-018-0548-9

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