Fourier Transform Infrared Spectroscopy for Assessing Structural and Enzymatic Reactivity Changes Induced during Feather Hydrolysis-Reference-Cited by-同舟云学术

Fourier Transform Infrared Spectroscopy for Assessing Structural and Enzymatic Reactivity Changes Induced during Feather Hydrolysis

Published:2022-10-25 Issue:44 Volume:7 Page:39924-39930
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Windt Xinhua¹²,Scott Elinor L.¹,Seeger Thorsten²,Schneider Oliver²,Asadi Tashvigh Akbar¹^ORCID,Bitter Johannes H.¹^ORCID

Affiliation:

1. Biobased Chemistry and Technology, Wageningen University & Research, Bornse Weilanden 9, 6708WGWageningen, Netherlands

2. Saria International GmbH, Norbert-Rethmann-Platz 1, 59379Selm, Germany

Funder

SARIA

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.2c04216

Reference44 articles.

1. Marquer, P.; Rabade, T.; Forti, R. Meat production statistics, 18th June 2018. Date accessed November 19th, 2018, ed.; eurostat: http://ec.europa.eu/eurostat/statistics-explained/index.php?title=Meat_production_statistics.

2. Potential of chicken by-products as sources of useful biological resources

3. Effect of processing on high-protein feedstuffs: A review

4. Nutritional improvement of feather protein by treatment with microbial keratinase

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