Desorption isotherms and isosteric heat of protein hydrolysate from tilapia slaughtering by-product
Abstract Due to the by-products generated during the processing of meat, biomolecules derived from these by-products, in the form of protein hydrolysates, have been studied for being used as raw materials to produce food. In the present study, the tilapia slaughtering by-products were hydrolyzed, un...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2022-07-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100437&tlng=en |