Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredients-Reference-Cited by-同舟云学术

Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredients

Published:2016-10 Issue: Volume:37 Page:201-215
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Pal Gaurav Kumar^ORCID,Suresh P.V.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference107 articles.

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3. Protein hydrolysates and bioactive peptides from seafood and crustacean waste: Their extraction, bioactive properties and industrial perspectives;Anal,2013

4. Meat shelf-life and extension using collagen/gelatin coatings: A review;Antoniewski;Critical Reviews in Food Science and Nutrition,2010

5. Wound healing activity of a collagen-derived cryptic peptide;Banerjee;Amino Acids,2015

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