Sea bream bones and scales as a source of gelatin and ACE inhibitory peptides

LWT

Volumn 55, Issue 2, 2014, Pages 579-585

  Akagündüz, Yesim ^a   Mosquera, Mauricio ^a   Giménez, Begoña ^a   Alemán, Ailén ^a   Montero, Pilar ^a   Gómez Guillén, María Carmen ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

ACE inhibitory peptides; Alcalase; Bones; Fish gelatin; Scales

Indexed keywords

CHLORINE COMPOUNDS; PEPTIDES; VISCOELASTICITY;

ACE-INHIBITORY; ACE-INHIBITORY PEPTIDE; ALCALASE; ASH CONTENTS; DEMINERALISATION; FISH GELATIN; GEL STRENGTHS; INHIBITORY PEPTIDES; SCALE; SEABREAM;

BONE;

ARCHOSARGUS RHOMBOIDALIS; BOVINAE;

EID: 84888133166     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.10.026     Document Type: Article

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