Zobrazeno 1 - 5
of 5
pro vyhledávání: '"N. R. A. Halim"'
Autor:
N. R. A. Halim, Norizah Mhd Sarbon
Publikováno v:
Food Research. 4:207-215
Fish protein hydrolysates have good nutritional properties and thus can be obtained by treatment of fish meat with enzymes under controlled conditions. It is used for texturing, gelling, foaming, emulsification, protein supplements, flavor enhancers,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae83b34648918c7c9780b3185ceb73aa
https://doi.org/10.26656/fr.2017.4(1).205
https://doi.org/10.26656/fr.2017.4(1).205
Publikováno v:
Biocatalysis and Agricultural Biotechnology. 16:10-16
This study aims to investigate the antioxidant and anticancer properties of fractionated eel protein hydrolysate (EPH) as well as qualitatively determine its free fatty acids. The eel flesh was enzymatically hydrolyzed and fractionated through membra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0eb2c7c3ee72e3ac1f19cde97ea498b6
https://doi.org/10.1016/j.bcab.2018.06.006
https://doi.org/10.1016/j.bcab.2018.06.006
Publikováno v:
Journal of Food Science and Technology. 55:4608-4614
The aim of this study is to investigate the effect of pH levels on functional properties of various molecular weights of eel (Monopterus sp.) protein hydrolysate (EPH). The eel was enzymatically hydrolyzed and fractionated through membranes filter (1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e37d7673e2788b4f3da80ca7d34af7bb
https://doi.org/10.1007/s13197-018-3399-0
https://doi.org/10.1007/s13197-018-3399-0
Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review
Publikováno v:
Trends in Food Science & Technology. 51:24-33
Global fish processing industries dispose of fish wastes that account for more than 60% of processed fish biomass. In lieu of environmental pollution and disposal problems, these wastes are used to produce fish silage, fishmeal and sauce. They are al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c127f1a64e11c71e19c97bce73d2a38
https://doi.org/10.1016/j.tifs.2016.02.007
https://doi.org/10.1016/j.tifs.2016.02.007
Publikováno v:
Journal of food science and technology. 55(11)
The aim of this study is to investigate the effect of pH levels on functional properties of various molecular weights of eel (Monopterus sp.) protein hydrolysate (EPH). The eel was enzymatically hydrolyzed and fractionated through membranes filter (1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6c97923ab5eeac7a16ab4d3d542f30f1
https://pubmed.ncbi.nlm.nih.gov/30333657
https://pubmed.ncbi.nlm.nih.gov/30333657