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Journal of Aquatic Food Product Technology Volume 25, 2016 - Issue 2
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Articles

Production of Interesting Peptide Fractions by Enzymatic Hydrolysis of Tuna Dark Muscle By-Product Using Alcalase

Sami SaidiEuropean Membrane Institute (IEM), UMR 5635 (CNRS-ENSCM-UM2), University of Montpellier, Montpellier, France;Laboratory of Materials Science and Environment, Faculty of Science of Sfax, University of Sfax, Sfax, TunisiaCorrespondence[email protected]
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,
Marie-Pierre BellevilleEuropean Membrane Institute (IEM), UMR 5635 (CNRS-ENSCM-UM2), University of Montpellier, Montpellier, FranceView further author information
,
André DerataniEuropean Membrane Institute (IEM), UMR 5635 (CNRS-ENSCM-UM2), University of Montpellier, Montpellier, FranceView further author information
&
Raja Ben AmarLaboratory of Materials Science and Environment, Faculty of Science of Sfax, University of Sfax, Sfax, TunisiaView further author information
Pages 251-264 | Published online: 05 Feb 2016

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Abdur Rauf, Anees Ahmed Khalil, Muneeb Khan, Sirajudheen Anwar, Abdulwahab Alamri, Abdulmalik M. Alqarni, Adel Alghamdi, Farhan Alshammari, Kannan R. R. Rengasamy & Chunpeng Wan. (2022) Can be marine bioactive peptides (MBAs) lead the future of foodomics for human health?. Critical Reviews in Food Science and Nutrition 62:25, pages 7072-7116.
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Articles from other publishers (6)

Kudzai Chiodza & Neill J. Goosen. (2023) Evaluation of handling and storage stability of spray dried protein hydrolysates from sardine (Sardina pilchardus) processing by-products: Effect of enzymatic hydrolysis time, spray drying temperature and maltodextrin concentration. Food and Bioproducts Processing 141, pages 1-22.
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Kudzai Chiodza & Neill J. Goosen. (2023) Emulsion formation during enzymatic protein hydrolysis and its effect on protein recovery and molecular weight distribution of protein hydrolysates from sardine (Sardina pilchardus) by-products. Biomass Conversion and Biorefinery.
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Aderonke I. Olagunju, Olufunmilayo S. Omoba, Victor N. Enujiugha, Adeola M. Alashi & Rotimi E. Aluko. (2020) Thermoase‐hydrolysed pigeon pea protein and its membrane fractions possess in vitro bioactive properties (antioxidative, antihypertensive, and antidiabetic). Journal of Food Biochemistry 45:3.
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Houssem Saadaoui, F.Javier Espejo-Carpio, Emilia M. Guadix, Raja Ben Amar & Raúl Pérez-Gálvez. (2019) Bi-objective optimization of tuna protein hydrolysis to produce aquaculture feed ingredients. Food and Bioproducts Processing 115, pages 26-35.
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Can Altınelataman, Olga Koroleva, Tatyana Fedorova, Anna Torkova, Ksenia Lisitskaya, Mikhail Tsentalovich, Aleksey Kononikhin, Igor Popov, Daria Vasina, Leonid Kovalyov & Ufuk Çelik. (2019) An in vitro and in silico study on the antioxidant and cell culture-based study on the chemoprotective activities of fish muscle protein hydrolysates obtained from European seabass and gilthead seabream. Food Chemistry 271, pages 724-732.
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Cecilia Anzani, Barbara Prandi, Tullia Tedeschi, Chiara Baldinelli, Giovanni Sorlini, Arnaldo Dossena & Stefano Sforza. (2018) ENZYMATIC HYDROLYSIS AS A WAY TO RECOVERY BOVINE HIDES: LABORATORY AND MEDIUM SCALE TRIALS, CHARACTERIZATION OF THE HYDROLYSATES AND SCALE-UP TO SEMI-INDUSTRIAL SCALE. Detritus Volume 05 - March 2019:0, pages 1.
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