Use of ultrafiltration in the separation of hydrolysates from mechanically separated chicken meat and evaluation of antioxidant activity-Reference-Cited by-同舟云学术

Use of ultrafiltration in the separation of hydrolysates from mechanically separated chicken meat and evaluation of antioxidant activity

Published:2022-08-07 Issue:11 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Sbeghen Alessandro Lima¹,Lira Ana Luisa¹,Fernandes Ilizandra Aparecida¹,Steffens Clarice¹,Brião Vandré Barbosa²,Zeni Jamile¹^ORCID,Steffens Juliana¹

Affiliation:

1. Department of Food Engineering Universidade Regional Integrada do Alto Uruguai e Missões Erechim Brazil

2. Program in Environmental and Civil Engineering, Department of Food Engineering University of Passo Fundo (UPF) Passo Fundo Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14151

Reference43 articles.

1. Comparative study of amino acid composition in the seeds, pulp and rind from Citurllus colocynthis fruits;Abudayeh Z.;International Journal of Pharmacognosy and Phytochemical Research,2016

2. Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour

3. USO DE MEMBRANA DE MICROFILTRAÇÃO SEGUIDA DE ULTRAFILTRAÇÃO NO TRATAMENTO DE EFLUENTE LÍQUIDO DE INDÚSTRIA DE SORO DE LEITE

4. Ultrafiltration performance and recovery of bioactive peptides after fractionation of tryptic hydrolysate generated from pressure-treated β-lactoglobulin

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