Nutritional and technological potential of chicken feathers for the food industry-Reference-Cited by-同舟云学术

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Nutritional and technological potential of chicken feathers for the food industry

Published:2024-07-12 Issue: Volume: Page:1-8
ISSN:0007-1668
Container-title:British Poultry Science
language:en
Short-container-title:British Poultry Science

Author:

Santos M. M. F.¹²,Grisi C. V. B.²,Madruga M. S.³,Silva F. A. P.²³

Affiliation:

1. Technology Department, State University of Feira de Santana, Feira de Santana, Brazil

2. Postgraduate Program in Agrifood Technology, Federal University of Paraiba, Bananeiras, Brazil

3. Postgraduate Program in Food Science and Technology, Federal University of Paraiba, Campus Universitario I, João Pessoa, Brazil

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/00071668.2024.2365859

Reference65 articles.

1. Catalytic, kinetic and thermodynamic properties of Bacillus pumilus FH9 keratinase conjugated with activated pectin

2. Potential role of natural bioactive peptides for development of cosmeceutical skin products

3. Alkali Enzymatic Extraction of Keratin Protein from Chicken Feather Waste in Bangladesh

4. Power ultrasound in meat processing

5. Utilization of waste chicken feather for the preparation of eco-friendly and sustainable composite

Cited by 1 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. Biodegradable and active film based on keratin and protein hydrolysate of free-range chicken feathers: structural and antioxidant properties;Food Bioscience;2024-09

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