Structural and biological properties of protein hydrolysates from seafood by-products: a review focused on fishery effluents

Abstract Enormous amounts of by-products and waste are generated during the processing of seafood, sometimes representing about 65% of the raw material employed. Seafood by-products (SB) include solid waste such as skin, head, viscera, trimmings, and bones; however, liquid wastes (effluents) derived...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2020-06, Vol.40 (suppl 1), p.1-5
Hauptverfasser:	NAVARRO-PERAZA, Rosa Stephanie, OSUNA-RUIZ, Idalia, LUGO-SÁNCHEZ, María Elena, PACHECO-AGUILAR, Ramón, RAMÍREZ-SUÁREZ, Juan Carlos, BURGOS-HERNÁNDEZ, Armando, MARTÍNEZ-MONTAÑO, Emmanuel, SALAZAR-LEYVA, Jesús Aarón
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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