Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes

Author:

López-Pedrouso María,Borrajo Paula,Pateiro Mirian,Lorenzo José M.,Franco DanielORCID

Funder

INIA

CYTED

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

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3. The potential of animal by-products in food systems: Production, prospects and challenges;Alao;Sustainability,2017

4. Alfaia, C. M., Madeira, M. S., Pestana, J., Coelho, D., Lopes, P. A., Toldrá, F., & Prates, J. A. M. (2020). Byproducts from Agriculture and Fisheries: Adding Value for Food, Feed, Pharma, and Fuels. In B. K. Simpson, A. N. A. Aryee, & F. Toldrá (Eds.), Byproducts from Agriculture and Fisheries: Adding Value for Food, Feed, Pharma, and Fuels (pp. 19–41). Retrieved from https://books.google.es/books?id=DmSqDwAAQBAJ&pg=PA699&lpg=PA699&dq=Byproducts+from+Agriculture+and+Fisheries:+Adding+Value+for+Food,+Feed,+Pharma+and+Fuels&source=bl&ots=CqQ_38K1mw&sig=ACfU3U2OlIQtxll8M0e-T4ce0fHLraS6Hg&hl=es&sa=X&ved=2ahUKEwiRxuON8vDkAh.

5. Effect of in vitro gastrointestinal digestion on bioactivity of poultry protein hydrolysate;Anna;Current Research in Nutrition and Food Science,2016

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