Assessing the Enzymatic Hydrolysis of Salmon Frame Proteins through Different By-Product/Water Ratios and pH Regimes

The enzymatic hydrolysis of fish by-product proteins is traditionally carried out by mixing ground by-products with water. In addition, pH control is used to avoid pH drops. Higher costs are involved due to the use of pH control systems and the consequent energy cost in the drying stage. This work a...

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Detalles Bibliográficos
Autores principales: Valencia, Pedro, Valdivia, Silvana, Nuñez, Suleivys, Ovissipour, Reza, Pinto, Marlene, Ramirez, Cristian, Perez, Alvaro, Ruz, Manuel, Garcia, Paula, Jimenez, Paula, Almonacid, Sergio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8702060/
https://www.ncbi.nlm.nih.gov/pubmed/34945596
http://dx.doi.org/10.3390/foods10123045

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8702060/
https://www.ncbi.nlm.nih.gov/pubmed/34945596
http://dx.doi.org/10.3390/foods10123045

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