Effect of spray-drying conditions on the physical and antioxidant properties of a hydrolysate from red tilapia (Oreochromis spp.) viscera
Author:
Affiliation:
1. University of Antioquia, Colombia
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100583&tlng=en
Reference45 articles.
1. Nutritional quality of spray dried protein hydrolysate from Black Tilapia (Oreochromis mossambicus);Abdul-Hamid A.;Food Chemistry,2002
2. ACE inhibitory and antioxidant activities of novel peptides from Scorpaena notata By-product protein hydrolysate;Aissaoui N.;International Journal of Peptide Research and Therapeutics,2017
3. Effect of the degree of hydrolysis on nutritional, functional, and morphological characteristics of protein hydrolysate produced from bighead carp (Hypophthalmichthys nobilis) using ficin enzyme;Alahmad K.;Foods,2022
4. Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity;Alemán A.;Food Research International,2011
5. Fish protein hydrolysate production from sardine solid waste by crude pepsin enzymatic hydrolysis in a bioreactor coupled to an ultrafiltration unit;Benhabiles M. S.;Materials Science and Engineering C,2012
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