Chemical and biological characteristics of protein hydrolysates from fermented shrimp by-products-Reference-Cited by-同舟云学术

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Chemical and biological characteristics of protein hydrolysates from fermented shrimp by-products

Published:2009-02 Issue:3 Volume:112 Page:671-675
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bueno-Solano C.,López-Cervantes J.,Campas-Baypoli O.N.,Lauterio-García R.,Adan-Bante N.P.,Sánchez-Machado D.I.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Nutritional quality of spray dried protein hydrolysate from black tilapia (Oreochromis mossmbicus);Abdul-Hamid;Food Chemistry,2002

2. Official methods of analysis;AOAC,1995

3. Astaxanthin extraction from shrimp waste by lactic fermentation and enzymatic hydrolysis of the carotenoprotein complex;Armenta-López;Journal of Food Science,2002

4. Preparation of crayfish chitin by in situ lactic acid production;Bautista;Process Biochemistry,2001

5. Carotenoprotein from tropical brown shrimp shell waste by enzymatic process;Chakrabarty;Food Biotechnology,2002

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