Characterization and Evaluation of Proteolysis Products during the Fermentation of Acid Whey and Fish Waste and Potential Applications

[Image: see text] Reduction of waste in the food industry is critical to sustainability. This work represents one strategy of valorizing waste streams from the dairy (acid whey) and fisheries industries (fish waste) using fermentation. The main approach was to characterize the peptides produced by t...

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Detalles Bibliográficos
Autores principales: Mayta-Apaza, Alba C., Rocha-Mendoza, Diana, García-Cano, Israel, Jiménez-Flores, Rafael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2022
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9487912/
https://www.ncbi.nlm.nih.gov/pubmed/36161074
http://dx.doi.org/10.1021/acsfoodscitech.2c00157

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9487912/
https://www.ncbi.nlm.nih.gov/pubmed/36161074
http://dx.doi.org/10.1021/acsfoodscitech.2c00157

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