Coupling of ultrafiltration and enzymatic hydrolysis aiming at valorizing shrimp wastewater

Food Chemistry

Volumn 198, Issue , 2016, Pages 20-27

  Tonon, Renata V ^a   Dos Santos, Bianca A ^b   Couto, Cinthia C ^c   Mellinger Silva, Caroline ^a   Brígida, Ana Iraidy S ^a   Cabral, Lourdes M C ^a  

^a EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

^b FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^c STATE UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Amino acids; Antioxidant capacity; Concentration; Degree of hydrolysis; Peptides

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; CONCENTRATION (PROCESS); EFFLUENTS; HYDROLYSIS; PEPTIDES; PROTEINS; SHELLFISH; ULTRAFILTRATION; WATER FILTRATION;

ANTIOXIDANT CAPACITY; DEGREE OF HYDROLYSIS; ESSENTIAL AMINO ACIDS; PROCESS VARIABLES; PROTEIN CONCENTRATIONS; PROTEIN HYDROLYSATE; TOTAL AMINO ACID CONTENTS;

ENZYMATIC HYDROLYSIS;

AMINO ACID; ARGININE; CALCIUM; CHROMIUM; COBALT; COPPER; GLYCINE; HISTIDINE; IRON; ISOLEUCINE; LEAD; LEUCINE; LYSINE; MAGNESIUM; MANGANESE; MOLYBDENUM; PHENYLALANINE; PHOSPHORUS; POTASSIUM; PROLINE; PROTEIN; PROTEIN HYDROLYSATE; PROTEINASE; SELENIUM; SERINE; SODIUM; THREONINE; TYROSINE; VALINE; ZINC; ANTIOXIDANT; PEPTIDE; WASTE WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; EFFLUENT; ELECTROPHORESIS; HYDROLYSIS; PH; SHRIMP; TEMPERATURE; ULTRAFILTRATION; WASTE WATER; ANALYSIS; ANIMAL; CHEMISTRY; CRUSTACEA;

AMINO ACIDS; ANIMALS; ANTIOXIDANTS; CRUSTACEA; ENDOPEPTIDASES; HYDROLYSIS; PEPTIDES; WASTE WATER;

EID: 84953638684     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.11.094     Document Type: Article

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