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...

Descripción completa

Detalles Bibliográficos
Autores principales: Goris, Marianne, Puntervoll, Pål, Rojo, David, Claussen, Julie, Larsen, Øivind, Garcia-Moyano, Antonio, Almendral, David, Barbas, Coral, Ferrer, Manuel, Bjerga, Gro Elin Kjæreng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2020
Materias:
Biotechnology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7688232/
https://www.ncbi.nlm.nih.gov/pubmed/32978141
http://dx.doi.org/10.1128/AEM.02105-20

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7688232/
https://www.ncbi.nlm.nih.gov/pubmed/32978141
http://dx.doi.org/10.1128/AEM.02105-20

Ejemplares similares