Combined Alkaline and Enzymatic Hydrolysis of Eggshell Membranes for Obtaining Ingredients for Food and Cosmetic Applications-Reference-Cited by-同舟云学术

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Combined Alkaline and Enzymatic Hydrolysis of Eggshell Membranes for Obtaining Ingredients for Food and Cosmetic Applications

Published:2023-11-23 Issue: Volume: Page:
ISSN:
Container-title:Priochem 2023
language:
Short-container-title:

Author:

Pasarin Diana¹^ORCID,Enascuta Cristina Emanuela¹^ORCID,Enache-Preoteasa Cristian²,Matei Catalin Bogdan¹,Ghizdareanu Andra-Ionela¹³^ORCID

Affiliation:

1. National Research and Development Institute for Chemistry and Petrochemistry—ICECHIM, 202 Splaiul Independentei, 060021 Bucharest, Romania

2. National Phytosanitary Laboratory, 11 Voluntari Boulevard, 077190 Voluntari, Romania

3. Faculty of Materials Science and Engineering, University Politehnica of Bucharest, 313 Spl. Independentei, 6th District, 060042 Bucharest, Romania

Publisher

MDPI

Link

https://www.mdpi.com/2673-4583/13/1/20/pdf

Reference17 articles.

1. Carpentieri, S., Soltanipour, F., Ferrari, G., Pataro, G., and Donsì, F. (2021). Emerging green techniques for the extraction of antioxidants from agri-food by-products as promising ingredients for the food industry. Antioxidants, 10.

2. A novel eco-friendly green approach to produce partialized eggshell membrane (PEM) for skin health applications;Kulshreshtha;Biomater. Sci.,2020

3. A review on recent advances of egg byproducts: Preparation, functional properties, biological activities and food applications;Xiao;Food. Res. Int.,2021

4. A novel stepwise pretreatment on corn stalk by alkali deacetylation and liquid hot water for enhancing enzymatic hydrolysis and energy utilization efficiency;Jiang;Bioresour. Technol.,2016

5. Dilaram, I., Victor, V., Sergey, Z., and Boris, Z. (2022). Amino acid and peptide profiles of hydrolyzed eggshell membrane. Poult. Chick. Prod.

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