Fish viscera protein hydrolysates: Production, potential applications and functional and bioactive properties

Food Chemistry

Volumn 224, Issue , 2017, Pages 160-171

  Villamil, Oscar ^a   Váquiro, Henry ^a   Solanilla, José F ^a  

^a UNIVERSIDAD DEL TOLIMA   (Colombia)

Author keywords

Bioactivity; Fish viscera; Functional properties; Peptides; Protein hydrolysates

Indexed keywords

BIOACTIVITY; FISH; HYDROLYSIS; PEPTIDES;

BIOACTIVE PROPERTIES; CHEMICAL COMPOSITIONS; FISH VISCERA; FUNCTIONAL PROPERTIES; INDUSTRIAL SECTOR; PRODUCTION PROCESS; PROTEIN HYDROLYSATE; USEFUL CHEMICALS;

PROTEINS;

PROTEIN HYDROLYSATE; AMINO ACID; CULTURE MEDIUM; FISH PROTEIN;

AQUACULTURE; BIOLOGICAL ACTIVITY; CHEMICAL COMPOSITION; COSMETIC INDUSTRY; FISH; FISHERY; FOOD; FOOD INDUSTRY; HYDROLYSIS; MICROBIAL GROWTH; NONHUMAN; ORGANIC WASTE; REVIEW; VISCERA; ANIMAL; BIOSYNTHESIS; CHEMISTRY; CULTURE MEDIUM; METABOLISM; SOLUBILITY;

AMINO ACIDS; ANIMALS; CULTURE MEDIA; FISH PROTEINS; FISHES; HYDROLYSIS; PROTEIN HYDROLYSATES; SOLUBILITY; VISCERA;

EID: 85007085717     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.12.057     Document Type: Review

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