Enzymatic hydrolysis of anchovy fine powder at high and ambient pressure, and characterization of the hydrolyzates

Journal of the Science of Food and Agriculture

Volumn 96, Issue 3, 2016, Pages 970-978

  Kim, Namsoo ^a   Son, So Hee ^a   Maeng, Jin Soo ^a   Cho, Yong Jin ^a   Kim, Chong Tai ^a  

^a Korea Food Research Institute   (South Korea)

Author keywords

Anchovy fine powder; High pressure enzymatic hydrolysis; Pressure tolerant proteases; Product characteristics

Indexed keywords

PEPTIDE HYDROLASE; POWDER; PROTEIN HYDROLYSATE;

ANIMAL; CHEMISTRY; FISH; FISH MEAL; FOOD HANDLING; FOOD QUALITY; HUMAN; HYDROLYSIS; POWDER; PRESSURE;

ANIMALS; FISH FLOUR; FISHES; FOOD HANDLING; FOOD QUALITY; HUMANS; HYDROLYSIS; PEPTIDE HYDROLASES; POWDERS; PRESSURE; PROTEIN HYDROLYSATES;

EID: 84955643560     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7173     Document Type: Article

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