Functional Properties of Protein Hydrolyzate from Ribbon Fish (Lepturacanthus Savala) as Prepared by Enzymatic hydrolysis
Author:
Affiliation:
1. Division of Food safety and Nutrition, Nitte University Center for Science Education and Research (NUCSER), Mangalore, Karnataka, India
Funder
Department of Science and Technology (DST) – Scientific Engineering Research Board (SERB), New Delhi, India
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2027964
Reference47 articles.
1. Therapeutic attributes and applied aspects of biological macromolecules (polypeptides, fucoxanthin, sterols, fatty acids, polysaccharides, and polyphenols) from diatoms — A review
2. Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges
3. Functional and Bioactive Properties of Peptides Derived from Marine Side Streams
4. Contribution of Quasifibrillar Properties of Collagen Hydrolysates Towards Lowering of Interface Tension in Emulsion-Based Food Leading to Shelf-Life Enhancement
5. Membrane Filtration-Assisted Enzymatic Hydrolysis Affects the Biological Activity of Potato Juice
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