Bitterness of fish protein hydrolysate and its debittering prospects

Fish processing by‐products often generated as discard can enzymatically be processed into a product known as fish protein hydrolysates (FPH). FPH is a good source of amino acid and peptides with bioactivities. FPH can be added to foods to improve nutritive values and bioactivities. However, bittern...

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Veröffentlicht in:	Journal of food biochemistry 2019-09, Vol.43 (9), p.e12978-n/a
Hauptverfasser:	Idowu, Anthony Temitope, Benjakul, Soottawat
Format:	Artikel
Sprache:	eng
Schlagworte:	bitterness debittering fish protein hydrolysates fish wastes hydrophobic peptides
Online-Zugang:	Volltext
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