Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases

Journal of Food Engineering

Volumn 70, Issue 4, 2005, Pages 571-578

  Nilsang, Suthasinee ^a   Lertsiri, Sittiwat ^a   Suphantharika, Manop ^a   Assavanig, Apinya ^a  

^a MAHIDOL UNIVERSITY   (Thailand)

Author keywords

Bitterness; Fish protein hydrolysate; Fish soluble concentrate

Indexed keywords

AMINO ACIDS; AQUACULTURE; ENZYMES; FOOD PRODUCTS; HYDROLYSIS; OPTIMIZATION; SOLID WASTES; STATISTICAL METHODS;

BITTERNESS; FISH PROTEIN HYDROLYSATE; FISH SOLUBLE CONCENTRATE; RESPONSE SURFACE METHODLOGY (RSM);

FISHERIES;

AMINO ACIDS; ENZYMES; FISHES; HYDROLYSIS; OPTIMIZATION; SOLID WASTES; STATISTICAL METHODS;

EID: 18844397356     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.10.011     Document Type: Article

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