Functions, applications and production of protein hydrolysates from fish processing co-products (FPCP)

Food Research International

Volumn 50, Issue 1, 2013, Pages 289-297

  He, Shan ^a,b   Franco, Chris ^a,b   Zhang, Wei ^a,b  

^a FLINDERS UNIVERSITY   (Australia)

^b Australian Seafood Cooperative Research Centre   (Australia)

Author keywords

Fish processing co products (FPCP); Functionality; Industrial application; Process; Protein hydrolysates

Indexed keywords

ANTI-MICROBIAL; BUSINESS GROWTH; CHEMICAL HYDROLYSIS; CO-PRODUCTS; COMMON PROCESS; COST EFFECTIVE; CRUDE PRODUCTS; ECONOMIC AND ENVIRONMENTAL BENEFITS; ENZYMATIC PROCESS; FISH PROCESSING; FUNCTIONAL PRODUCTS; FUNCTIONALITY; FUTURE RESEARCH DIRECTIONS; HIGH COSTS; HIGH DEMAND; HIGH QUALITY; MILD REACTION CONDITIONS; PHARMACEUTICAL PRODUCTS; PHYSICOCHEMICAL PROPERTY; POTENTIAL APPLICATIONS; PROCESS; PROCESSING TECHNOLOGIES; PRODUCT APPLICATIONS; PRODUCT QUALITY; PRODUCTION PROCESS; PROFIT CENTERS; PROTEIN HYDROLYSATE; RESEARCH TRENDS; SUSTAINABLE USE; WATER BINDING CAPACITY;

COST ACCOUNTING; EMULSIFICATION; ENZYMATIC HYDROLYSIS; INDUSTRIAL APPLICATIONS; INDUSTRY; OILS AND FATS; PROFITABILITY; QUALITY CONTROL; REFINING; WASTE DISPOSAL;

FISH PRODUCTS;

EID: 84869111631     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.10.031     Document Type: Review

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