Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Sefik Tekle"'
Publikováno v:
Foods, Vol 13, Iss 1, p 139 (2023)
Fish skin gelatin, as a waste product of sea bream, was used to obtain fish gelatin hydrolysate (FGH) with the treatment of alcalase (alc) and savinase (sav). The functional properties of FGHs and their usage possibilities in frozen dough bread makin
Externí odkaz:
https://doaj.org/article/ec380322371043d4bece0e7ee0b65cf4
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e60221, Published: 14 MAR 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e60221, Published: 14 MAR 2022
Fish skin is one of the most common resources of gelatin, which can be hydrolyzed bioactive peptides. In this study, gelatin from sea bass skin (SBS) was hydrolyzed with flavourzyme (R) to obtain peptide fractions with different molecular weights and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd885bb09771ee2bc57211ad968ab570
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100959
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100959
