Physicochemical, Functional, and Technological Properties of Protein Hydrolysates Obtained by Microbial Fermentation of Broiler Chicken Gizzards

Physicochemical, Functional, and Technological Properties of Protein Hydrolysates Obtained by Microbial Fermentation of Broiler Chicken Gizzards

Fermentation is an economical method for obtaining protein hydrolysates. The purpose of the scientific research was to perform a comprehensive analysis of the physicochemical, technological, and functional properties of protein hydrolysates obtained by microbial fermentation. The research results sh...

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Bibliographic Details
Main Authors: Oksana Zinina, Svetlana Merenkova, Maksim Rebezov, Damir Galimov, Mars Khayrullin, Pavel Burkov
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Fermentation
Subjects:
hydrolizate
fermentation
propionic acid bacteria
bifidobacteria
functional and technological properties
thermogravimetry
Online Access:https://www.mdpi.com/2311-5637/8/7/317

Internet

https://www.mdpi.com/2311-5637/8/7/317

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