Enzymatic Digestion of Calf Fleshing Meat By-Products: Antioxidant and Anti-Tyrosinase Activity of Protein Hydrolysates, and Identification of Fatty Acids

The food waste reduction through an efficient recovery of its valuable building molecules has become an important topic with a positive effect on the economy and the environment. In this work, the revalorization of slaughterhouse calf fleshing meat through its enzymatic hydrolysis is proposed. The p...

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Detalles Bibliográficos
Autores principales: Tedeschi, Tullia, Anzani, Cecilia, Ferri, Maura, Marzocchi, Silvia, Caboni, Maria Fiorenza, Monari, Stefania, Tassoni, Annalisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8067011/
https://www.ncbi.nlm.nih.gov/pubmed/33918122
http://dx.doi.org/10.3390/foods10040755

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8067011/
https://www.ncbi.nlm.nih.gov/pubmed/33918122
http://dx.doi.org/10.3390/foods10040755

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