Effect of enzymatic degumming process on the physicochemical and nutritional properties of fish byproducts oil
The aim of this work focuses on the study for the degumming of the multi specie and ray liver oils obtained by fish industry trough phosphoric acid and enzymes process.The enzymes used as degumming agents were Lecitase Ultra® phospholipase A1 and LysoMax® Oil acyltransferase. The effect on the phosp...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001305 |