Valorization of meat and bone residue by ultrasound and high voltage electrostatic field assisted two-stage enzymatic hydrolysis: Nutritional characteristics and flavor analysis-Reference-Cited by-同舟云学术

Valorization of meat and bone residue by ultrasound and high voltage electrostatic field assisted two-stage enzymatic hydrolysis: Nutritional characteristics and flavor analysis

Published:2023-12 Issue: Volume:56 Page:103203
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Tang Tiantian,Zhang Min^ORCID,Liu Yaping

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference60 articles.

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2. Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reaction;Arihara;Meat Science,2021

3. Antioxidant activity during in vitro gastrointestinal digestion and the mode of action with tannins of cowhide-derived collagen hydrolysates: The effects of molecular weight;Bai;Food Bioscience,2023

4. Effects of enzymatic hydrolysis on molecular structure and antioxidant activity of barley hordein;Bamdad;Journal of Cereal Science,2011

5. Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat;Bao;Ultrasonics Sonochemistry,2022

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