Optimization of primary freeze drying conditions for powdered chicken meat hydrolysate from mechanically deboned chicken residues
Author:
Affiliation:
1. Department of Food Engineering, Manisa Celal Bayar University, Manisa, Turkey
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2019.1640723
Reference51 articles.
1. Effect of thermal treatment on the enzymatic hydrolysis of chicken proteins
2. The development of angiotensin I-converting enzyme inhibitor derived from chicken bone protein
3. Bioactive peptides generated from meat industry by-products
4. Enzymic solubilisation of proteins of sardine (sardina pilchardus) by commercial proteases
5. Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate
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