Feed-Forward Prediction of Product Qualities in Enzymatic Protein Hydrolysis of Poultry By-products: a Spectroscopic Approach-Reference-Cited by-同舟云学术

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Feed-Forward Prediction of Product Qualities in Enzymatic Protein Hydrolysis of Poultry By-products: a Spectroscopic Approach

Published:2018-08-11 Issue:11 Volume:11 Page:2032-2043
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Wubshet Sileshi Gizachew^ORCID,Wold Jens Petter,Afseth Nils Kristian,Böcker Ulrike,Lindberg Diana,Ihunegbo Felicia Nkem,Måge Ingrid

Funder

Norwegian Research Council

Norwegian Agricultural Food Research Foundation

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/article/10.1007/s11947-018-2161-y/fulltext.html

Reference35 articles.

1. Aspevik, T., Oterhals, A., Ronning, S. B., Altintzoglou, T., Wubshet, S. G., et al. (2017). Valorization of proteins from co- and by-products from the fish and meat industry. Topics in Current Chemistry (Cham), 375(3), 53.

2. Bernd, H., Ralph, H., Andreas, N., Daryoush, S., Jens, T., & Jarka, G. (2015). Process analytical technologies in food industry – challenges and benefits: a status report and recommendations. Biotechnology Journal, 10(8), 1095–1100.

3. Bocker, U., Wubshet, S. G., Lindberg, D., & Afseth, N. K. (2017). Fourier-transform infrared spectroscopy for characterization of protein chain reductions in enzymatic reactions. The Analyst, 142(15), 2812–2818.

4. Burns, D. A., & Ciurczak, E. W. (2008). Handbook of near-infrared analysis. Boca Raton: CRC Press.

5. Fountoulakis, M., & Lahm, H.-W. (1998). Hydrolysis and amino acid composition analysis of proteins. Journal of Chromatography A, 826(2), 109–134.

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