Optimization and biochemical characteristics of an enzymatic squid hydrolysate for manufacture of a squid complex seasoning
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-014-0057-9.pdf
Reference30 articles.
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3. Duarte de Holanda H, Netto FM. Recovery of components from shrimp (Xiphopenaeus kroyeri) processing waste by enzymatic hydrolysis. J. Food Sci. 71: 298–303 (2006)
4. Cordova-Murueta JH, Navarrete-del-Toro MA, Garcia-Carreno FL. Concentrates of fish protein from by catch species produced by various drying processes. Food Chem. 100: 705–711 (2007)
5. Pena-Ramos EA, Xiong YL. Antioxidant activity of soy protein hydrolysates in a liposomial system. J. Food Sci. 67: 2952–2956 (2002)
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Squid industry by-product hydrolysate supplementation enhances growth performance of Penaeus monodon fed plant protein-based diets without fish meal;Frontiers in Sustainable Food Systems;2022-11-28
2. Biofunctional Properties of Enzymatic Squid Meat Hydrolysate;Preventive Nutrition and Food Science;2015-03-31
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