Microwave-Intensified Enzymatic Deproteinization of Australian Rock Lobster Shells (Jasus edwardsii) for the Efficient Recovery of Protein Hydrolysate as Food Functional Nutrients

Food and Bioprocess Technology

Volumn 9, Issue 4, 2016, Pages 628-636

  Nguyen, Trung T ^a   Zhang, Wei ^a   Barber, Andrew R ^a   Su, Peng ^a   He, Shan ^a  

^a FLINDERS UNIVERSITY   (Australia)

Author keywords

Australian rock lobster; Enzymatic protein hydrolysate; Jasus edwardsii; Lobster protein hydrolysate; Lobster shells; Microwave intensified process

Indexed keywords

AMINO ACIDS; CHITIN; EMULSIFICATION; FUNCTIONAL FOOD; HYDROLYSIS; OILS AND FATS; RECOVERY; SHELLFISH; SHELLS (STRUCTURES); WATER ABSORPTION;

AUSTRALIAN ROCK LOBSTER; BIOREFINERY PROCESS; ESSENTIAL AMINO ACIDS; JASUS EDWARDSII; LOBSTER SHELLS; NUTRITIONAL QUALITIES; PROTEIN HYDROLYSATE; RESIDUAL FRACTION;

PROTEINS;

EID: 84959492622     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1657-y     Document Type: Article

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