Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products-Reference-Cited by-同舟云学术

Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products

Published:2021-10 Issue: Volume:116 Page:559-582
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Ozogul Fatih^ORCID,Cagalj Martina^ORCID,Šimat Vida,Ozogul Yesim^ORCID,Tkaczewska Joanna^ORCID,Hassoun Abdo^ORCID,Kaddour Abderrahmane Ait,Kuley Esmeray,Rathod Nikheel Bhojraj^ORCID,Phadke Girija Gajanan^ORCID

Funder

TÜBİTAK

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference324 articles.

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3. Biological activity of peptides purified from fish skin hydrolysates;Abuine;Fisheries and Aquatic Sciences,2019

4. Enzymic hydrolysis of food proteins;Adler-Nissen,1986

5. Preparation of a crude chitosanase from blue crab viscera as well as its application in the production of biologically active chito-oligosaccharides from shrimp shells chitosan;Affes;International Journal of Biological Macromolecules,2019

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3. Bioactive peptides from by-products of shrimp processing: A review;International Food Research Journal;2024-07-01

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