Optimization of the porcine liver enzymatic hydrolysis conditions-Reference-Cited by-同舟云学术

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Optimization of the porcine liver enzymatic hydrolysis conditions

Published:2020-04 Issue:4 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Maluf José U.¹,Fiorese Mônica L.¹^ORCID,Maestre Keiti L.¹,Dos Passos Fernanda R.¹,Finkler Joana K.²,Fleck Jessica F.³,Borba Carlos E.¹

Affiliation:

1. Chemical Engineering Postgraduate Program, State University of West Paraná, UNIOESTE Toledo Paraná Brazil

2. Fishing Resources and Fishing Engineering Postgraduate Program, State University of West Paraná, UNIOESTE Toledo Paraná Brazil

3. State University of West Paraná, UNIOESTE Toledo Paraná Brazil

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13370

Reference72 articles.

1. Applying native proteases from melon to hydrolyze kilka fish proteins (Clupeonella cultriventris caspia) compared to commercial enzyme Alcalase

2. Optimization of enzymatic protein hydrolysis from silver catfish (Pangasius sp.) frame;Amiza M. A.;International Food Research Journal,2011

Cited by 8 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. Microencapsulation of Porcine Liver Hydrolysate by Spray Drying and Freeze-Drying with Different Carrier Agents;Waste and Biomass Valorization;2023-11-01

2. Enzymatic hydrolysis as a valorization strategy of bovine lungs: Optimization of process variables and study of antioxidant capacity;JSFA reports;2023-03-30

3. Expeller-Pressed Pomegranate Seed (Punica granatum L.) as a Protein Source for the Production of Antioxidant Peptides;International Journal of Peptide Research and Therapeutics;2022-06-22

4. In Search of Antioxidant Peptides from Porcine Liver Hydrolysates Using Analytical and Peptidomic Approach;Antioxidants;2021-12-24

5. Application of preliminary high-pressure processing for improving bioactive characteristics and reducing antigenicity of whey protein hydrolysates;Food Science and Technology International;2021-06-16

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