Enzymatic hydrolysis of anchovy fine powder at high and ambient pressure, and characterization of the hydrolyzates.

Kim, Namsoo; Son, So-Hee; Maeng, Jin-Soo; Cho, Yong-Jin; Kim, Chong-Tai

Kim, Namsoo; Son, So-Hee; Maeng, Jin-Soo; Cho, Yong-Jin; Kim, Chong-Tai.

Afiliação

Kim N; Research Group of Bioprocess Engineering, Korea Food Research Institute, Seongnam, Gyonggi 463-746, Republic of Korea.
Son SH; Research Group of Bioprocess Engineering, Korea Food Research Institute, Seongnam, Gyonggi 463-746, Republic of Korea.
Maeng JS; Research Group of Bioprocess Engineering, Korea Food Research Institute, Seongnam, Gyonggi 463-746, Republic of Korea.
Cho YJ; Research Group of Bioprocess Engineering, Korea Food Research Institute, Seongnam, Gyonggi 463-746, Republic of Korea.
Kim CT; Research Group of Bioprocess Engineering, Korea Food Research Institute, Seongnam, Gyonggi 463-746, Republic of Korea.

J Sci Food Agric ; 96(3): 970-8, 2016 Feb.

Article em En | MEDLINE | ID: mdl-25777620

Assuntos

Farinha de Peixe; Peixes; Qualidade dos Alimentos; Hidrolisados de Proteína/química; Animais; Manipulação de Alimentos; Humanos; Hidrólise; Peptídeo Hidrolases; Pós; Pressão

Palavras-chave

anchovy fine powder; high-pressure enzymatic hydrolysis; pressure-tolerant proteases; product characteristics

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Hidrolisados de Proteína / Qualidade dos Alimentos / Farinha de Peixe / Peixes Limite: Animals / Humans Idioma: En Ano de publicação: 2016 Tipo de documento: Article

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