Exploring the potential of katsuobushi grounds as a source of bioactive peptides through fermentation with Aspergillus sydowii-Reference-Cited by-同舟云学术

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Exploring the potential of katsuobushi grounds as a source of bioactive peptides through fermentation with Aspergillus sydowii

Published:2023-07 Issue: Volume:130 Page:534-544
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Takenaka Shinji,Kato Masaki,Oribe Yasuhiro,Kimura Yukihiro,Tanaka Shinichi,Matsumoto Jun-ichi,Doi Mikiharu

Funder

The Toyo Suisan Foundation

Toyo Suisan Foundation

Japan Society for the Promotion of Science

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference57 articles.

1. Functional and bioactive properties of fish protein hydrolysates and peptides: a comprehensive review;Halim;Trends Food Sci. Technol.,2016

2. Antioxidant peptides from marine by-products: isolation identification and application in food systems. a review;Sila;J. Func. Foods,2016

3. Biological activities of peptides obtained by pepsin hydrolysis of fishery products;Castañeda-Valbuena;Proc. Biochem.,2022

4. Purification and identification of a novel peptide derived from by-products fermentation of spiny head croaker (Collichthys lucidus) with antifungal effects on phytopathogens;Song;Proc. Biochem.,2017

5. Treatment method affects color chemical and mineral composition of seabream (Sparus aurata) fish bone powder from by-Products of fish fillet;Savlak;J. Aqua. Food Prod. Technol.,2020

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods;Innovative Food Science & Emerging Technologies;2024-08

2. From microbes to molecules: a review of microbial-driven antioxidant peptide generation;World Journal of Microbiology and Biotechnology;2023-12-07

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