High-value development and utilization of functional peptides from seafood by-products and discards: A case study of antimicrobial peptides-Reference-Cited by-同舟云学术

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High-value development and utilization of functional peptides from seafood by-products and discards: A case study of antimicrobial peptides

Published:2024-06 Issue: Volume:59 Page:104246
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Yan Jun,Guo Zhenghao,Zhao Zixuan,Yuan Jiaqi,Wang Xinyun,Xie Jing^ORCID

Publisher

Elsevier BV

Reference147 articles.

1. Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed;Abdollahi;Food Chemistry,2020

2. Biological activity of peptides purified from fish skin hydrolysates;Abuine;Fisheries and aquatic sciences,2019

3. Industrial-scale manufacturing of pharmaceutical-grade bioactive peptides;Agyei;Biotechnology Advances,2011

4. Natural protective agents and their applications as bio-preservatives in the food industry;Amiri;Italian Journal of Food Science,2021

5. Identification and functional characterization of antimicrobial peptide from the marine crab Dromia dehaani;Anbuchezian;Microbial Pathogenesis,2018

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