Production of high-protein hydrolysate from poultry industry residue and their molecular profiles

Food Biotechnology

Volumn 23, Issue 3, 2009, Pages 229-242

  Rossi, Daniele Misturini ^a   Flôres, Simone Hickmann ^a   Heck, Júlio Xandro ^a   Ayub, Marco Antônio Záchia ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Enzymatic hydrolysis; Mechanical deboned poultry meat; Peptide molecular profile; Protein hydrolysate; Surface response methodology

Indexed keywords

ALCALASE; ENZYMATIC PREPARATION; ENZYME CONCENTRATIONS; MECHANICAL DEBONED POULTRY MEAT; MICROBIOLOGICAL QUALITY; OPTIMAL VALUES; POULTRY INDUSTRY; POULTRY MEAT; PROTEIN HYDROLYSATE; RESPONSE SURFACE METHODOLOGY; SURFACE RESPONSE METHODOLOGY; TOTAL PROTEIN;

AMINES; ENZYMES; MEATS; OPTIMIZATION; PEPTIDES;

ENZYMATIC HYDROLYSIS;

EID: 70449448489     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905430903102828     Document Type: Article

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