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.
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/267173 |
| Acceso en línea: | http://hdl.handle.net/10261/267173 |
| Access Level: | acceso abierto |
| Palabra clave: | Protein hydrolysates Prolyl endopeptidase Maillard reaction Antioxidants Shrimp by-products |
| Sumario: | This article belongs to the Special Issue Use of Seafood Byproducts to Obtain Ingredients with Bioactive or Technological Functionality for the Design of Foods. |
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