Effects of poultry raw material variation and choice of protease on protein hydrolysate quality

Author:

Lindberg DianaORCID,Kristoffersen Kenneth AaseORCID,de Vogel-van den Bosch HeleenORCID,Wubshet Sileshi Gizachew,Böcker UlrikeORCID,Rieder Anne,Fricke EnnoORCID,Afseth Nils Kristian

Funder

Research Council of Norway

Regional Research Fund Oslofjordfondet

Nofima AS

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference52 articles.

1. Food waste as a source of value-added chemicals and materials: a biorefinery perspective;Esteban;Int. J. Food Sci. Technol.,2018

2. Valorization of proteins from co- and by-products from the fish and meat industry;Aspevik;Top. Curr. Chem.,2017

3. Chapter 8 - Bioanalytical aspects in enzymatic protein hydrolysis of by-products;Wubshet,2019

4. Regulation (EC) No 853/2004 of the European Parliament and of the Coucil of 29 April 2004: Laying Down Specific Hygiene Rules for on the Hygiene of Foodstuffs;The European Parliament and the Council of the European Union,2004

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