Sequential Enzymatic Hydrolysis and Ultrasound Pretreatment of Pork Liver for the Generation of Bioactive and Taste-Related Hydrolyzates-Reference-Cited by-同舟云学术

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Sequential Enzymatic Hydrolysis and Ultrasound Pretreatment of Pork Liver for the Generation of Bioactive and Taste-Related Hydrolyzates

Published:2024-07-02 Issue:28 Volume:72 Page:15693-15703
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

López-Martínez Manuel Ignacio¹,Toldrá Fidel¹^ORCID,Mora Leticia¹^ORCID

Affiliation:

1. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia Spain

Funder

Ministerio de Ciencia e Innovaci?n

European Social Fund Plus

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c02362

Reference49 articles.

1. Non-waste technology through the enzymatic hydrolysis of agro-industrial by-products

2. Management of meat by- and co-products for an improved meat processing sustainability

3. Pork organs as a potential source of flavour-related substances

4. Nanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate

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