Recovery of Proteins from Squid By-Products with Enzymatic Hydrolysis and Increasing the Hydrolysate’s Bioactivity by Maillard Reaction
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Aquatic Food Product Technology"
DOI: 10.1080/10498850.2018.1508104
Abstract: ABSTRACT The Maillard reaction is an effective method for enhancing the activity of bioactive peptides. In this study, squid by-product hydrolytic peptides (SPHPs) were obtained. The effects of the Maillard reaction on the antioxidant and… read more here.
Keywords: proteins squid; recovery proteins; sphps; maillard reaction ... See more keywords