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Drying Technology
An International Journal
Volume 32, 2014 - Issue 13
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Original Articles

Effect of Drying Methods on Odorous Compounds and Antioxidative Activity of Gelatin Hydrolysate Produced by Protease from B. amyloliquefaciens H11

Samart Sai-Ut Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
,
Soottawat Benjakul Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, ThailandCorrespondence[email protected]
,
Punnanee Sumpavapol Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
&
Hideki Kishimura Department of Marine Bioresources Chemistry, Graduate School of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido, Japan
Pages 1552-1559 | Published online: 18 Aug 2014

Citations (14)

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Read on this site (4)

Sira Chuaychan, Soottawat Benjakul & Thanasak Sae-Leaw. (2017) Gelatin hydrolysate powder from the scales of spotted golden goatfish: Effect of drying conditions and juice fortification. Drying Technology 35:10, pages 1195-1203.
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Sulaiman Mad-Ali, Soottawat Benjakul, Thummanoon Prodpran & Sajid Maqsood. (2017) Characteristics and gel properties of gelatin from goat skin as affected by spray drying. Drying Technology 35:2, pages 218-226.
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Thanasak Sae-Leaw, Soottawat Benjakul & Nora M. O'Brien. (2016) Effect of Pretreatments and Drying Methods on the Properties and Fishy Odor/Flavor of Gelatin from Seabass (Lates calcarifer) skin. Drying Technology 34:1, pages 53-65.
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Xiang Liu & Duu-Jong Lee. (2015) Some Recent Research and Development in Drying Technologies: Product Perspective. Drying Technology 33:11, pages 1339-1349.
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Articles from other publishers (10)

Darlinne Amanda Soares Lima, Miriane Moreira Fernandes Santos, Rayane Lycia Ferreira Duvale, Taliana Kênia Alencar Bezerra, Íris Braz da Silva Araújo, Marta Suely Madruga & Fábio Anderson Pereira da Silva. (2020) Technological properties of protein hydrolysate from the cutting byproduct of serra spanish mackerel (Scomberomorus brasiliensis). Journal of Food Science and Technology 58:8, pages 2952-2962.
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Leidy Maritza Sierra-Lopera & Jose Edgar Zapata-Montoya. (2021) Optimization of enzymatic hydrolysis of red tilapia scales (Oreochromis sp.) to obtain bioactive peptides. Biotechnology Reports 30, pages e00611.
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Elif Tuğçe Aksun Tümerkan. 2021. Valorization of Agri-Food Wastes and By-Products. Valorization of Agri-Food Wastes and By-Products 561 578 .
Yuchen Guo, Nicholas Michael, Jorge Fonseca Madrigal, Carlos Sosa Aguirre & Paula Jauregi. (2019) Protein Hydrolysate from Pterygoplichthys disjunctivus, Armoured Catfish, with High Antioxidant Activity. Molecules 24:8, pages 1628.
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Ali Hamzeh, Soottawat Benjakul, Thanasak Sae-leaw & Sittichoke Sinthusamran. (2018) Effect of drying methods on gelatin from splendid squid (Loligo formosana) skins. Food Bioscience 26, pages 96-103.
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Soottawat Benjakul, Supatra Karnjanapratum & Wonnop Visessanguan. (2017) Production and Characterization of Odorless Antioxidative Hydrolyzed Collagen from Seabass (Lates calcarifer) Skin Without Descaling. Waste and Biomass Valorization 9:4, pages 549-559.
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Oscar Villamil, Henry Váquiro & José F. Solanilla. (2017) Fish viscera protein hydrolysates: Production, potential applications and functional and bioactive properties. Food Chemistry 224, pages 160-171.
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Sulaiman Mad-Ali, Soottawat Benjakul, Thummanoon Prodpran & Sajid Maqsood. (2017) Characteristics and gelling properties of gelatin from goat skin as affected by drying methods. Journal of Food Science and Technology 54:6, pages 1646-1654.
Crossref
Sulaiman Mad-Ali, Soottawat Benjakul, Thummanoon Prodpran & Sajid Maqsood. (2016) Interfacial properties of gelatin from goat skin as influenced by drying methods. LWT 73, pages 102-107.
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Sira Chuaychan & Soottawat Benjakul. (2016) Effect of maltodextrin on characteristics and antioxidative activity of spray-dried powder of gelatin and gelatin hydrolysate from scales of spotted golden goatfish. Journal of Food Science and Technology 53:9, pages 3583-3592.
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