Colourless sunflower protein products: chemical and nutritional evaluation of the presence of phenolic compounds

Enzymatic hydrolysis of by-products from

Enzymatic hydrolysis of by-products from the fish-filleting industry; chemical characterisation and nutritional evaluation

✍ Liaset, Bjoern; Lied, E; Espe, M 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 147 KB

Fish frames without heads from Atlantic cod and Atlantic salmon were proteolysed with the industrial enzymes neutrase 1 , alcalase 1 and pepsin for 1, 15, 30, 45, 60, 90 and 120 min. After 120 min of hydrolysis, salmon treated with alcalase and cod treated with pepsin yielded signi®cantly (p `0.05)