Valorisation of Frozen Cod (<i>Gadus morhua</i>) Heads, Captured by Trawl and Longline by the Oceanic Fleet, by Enzymatic Hydrolysis-Reference-Cited by-同舟云学术

Valorisation of Frozen Cod (Gadus morhua) Heads, Captured by Trawl and Longline by the Oceanic Fleet, by Enzymatic Hydrolysis

Published:2022-04-17 Issue:5 Volume:31 Page:483-495
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Remme Jannicke Fugledal¹^ORCID,Tveit Guro Møen²^ORCID,Bondø Morten²,Slizyte Rasa²^ORCID,Ólafsdóttir Aðalheiður³,Jónsdóttir Rósa³,Geirsdóttir Margrét³,Carvajal Ana Karina²^ORCID

Affiliation:

1. Fisheries and New Biomarine Industry, SINTEF Ocean, Aalesund, Norway

2. Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway

3. Research and Innovation, Matis Ltd, Reykjavík, Iceland

Funder

Fiskeri - og havbruksnæringens forskningsfond

Norges Forskningsr?d

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2022.2060055

Reference68 articles.

1. The Influence of Peptide Chain Length on Taste and Functional Properties of Enzymatically Modified Soy Protein

2. Quantitative structure-activity relationships of the bitter thresholds of amino acids, peptides, and their derivatives

3. Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon ( Salmo salar ) by-products

4. ANTIOXIDANT ACTIVITIES OF SARDINELLE HEADS AND/OR VISCERA PROTEIN HYDROLYSATES PREPARED BY ENZYMATIC TREATMENT

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