Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns

This article belongs to the Special Issue Use of Seafood Byproducts to Obtain Ingredients with Bioactive or Technological Functionality for the Design of Foods.

Detalhes bibliográficos
Autores: Gómez Estaca, Joaquín, Albertos, Irene, Martín Diana, Ana Belén, Rico, Daniel, Martínez Álvarez, Óscar
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/267173
Acesso em linha:http://hdl.handle.net/10261/267173
Access Level:acceso abierto
Palavra-chave:Protein hydrolysates
Prolyl endopeptidase
Maillard reaction
Antioxidants
Shrimp by-products
Descrição
Resumo:This article belongs to the Special Issue Use of Seafood Byproducts to Obtain Ingredients with Bioactive or Technological Functionality for the Design of Foods.

Registos relacionados