DATA OF MANUSCRIPT Sequential Enzymatic Hydrolysis and Ultrasound Pretreatment of Pork Liver for the Generation of Bioactive and Taste-Related Hydrolyzates
Excel file including: Conditions tested in the study, proximate composition and physicochemical parameters of porcine liver, degree of hydrolysis, antioxidant activity (ABTS, DPPH, FRAP and ORAC), ferrous ion chelating activity (% Chelation), and free amino acids (mg amino acid/g liver) of liver hyd...
| Autores: | , , |
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| Tipo de recurso: | conjunto de datos |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/371374 |
| Acceso en línea: | http://hdl.handle.net/10261/371374 https://doi.org/10.20350/digitalCSIC/16643 |
| Access Level: | acceso abierto |
| Palabra clave: | Pork liver Meat coproducts Sequential enzyme hydrolysis Ultrasound Taste Biological activities pork meat enzymatic hydrolysis |
| Sumario: | Excel file including: Conditions tested in the study, proximate composition and physicochemical parameters of porcine liver, degree of hydrolysis, antioxidant activity (ABTS, DPPH, FRAP and ORAC), ferrous ion chelating activity (% Chelation), and free amino acids (mg amino acid/g liver) of liver hydrolyzates. |
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