Potential use of goat viscera to obtain protein hydrolysates-Reference-Cited by-同舟云学术

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Potential use of goat viscera to obtain protein hydrolysates

Published:2017-10 Issue: Volume:84 Page:832-837
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

de Queiroz Angela Lima Menêses,de Araújo Ana Rita Ribeiro,Pacheco Maria Teresa Bertoldo,Madruga Marta Suely

Funder

National Council for Scientific and Technological Development

Brazilian Federal Agency for the Support and Evaluation of Graduate Education

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. A review of food hydrolysis specific areas;Adler-Nissen;Enzymic Hydrolysis of Food Proteins,1986

2. Effect of storage time and packaging on the quality of lamb pâté prepared with variety meat;Amaral;Food Packaging and Shelf Life,2015

3. Composition and nutritional value of edible meat by-product;Anderson,1988

4. Association of official analytical Chemists;AOAC;Official Methods of Analysis,2010

5. Essential amino acids;Aristoy,2011

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1. Sensory Quality and Consumer Acceptance of Foods from Agri-food By-products;Sensory Evaluation and Consumer Acceptance of New Food Products;2024-08-14

2. Biotransformation of free-range chicken feather into functional protein hydrolysates using microwave alkaline pretreatment;Food Bioscience;2024-06

3. Effect of thermal processing and enzymatic hydrolysis on the formation of a new industrial flavoring agent from goat bones;LWT;2024-01

4. Valuation of Goat and Sheep By-Products: Challenges and Opportunities for Their Use;Animals;2022-11-24

5. Effects of thermal processing on the flavor molecules of goat by-product hydrolysates;Food Research International;2020-12

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