Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates-Reference-Cited by-同舟云学术

Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates

Published:2019-03-04 Issue:4 Volume:56 Page:1966-1977
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Bruno Siewe Fabrice,Kudre Tanaji G.,Bhaskar N.

Funder

Science and Engineering Research Board

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-03663-3.pdf

Reference37 articles.

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4. Berends P, Appel D, Eisele T et al (2014) Performance of enzymatic wheat gluten hydrolysis in batch and continuous processes using Flavourzyme. LWT Food Sci Technol 58:534–540

5. Bhaskar N, Benila T, Radha C, Lalitha RG (2008) Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease. Bioresour Technol 99:335–343

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