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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical Society
2022
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| 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 |