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Vázquez-Sánchez D, Nepomuceno EFV, Galvão JA, Fabrício LFF, Gaziola SA, Azevedo RA, Vieira TMFS, Oetterer M. Enzymatic Conversion of Red Tilapia ( Oreochromis niloticus) By-Products in Functional and Bioactive Products. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2023. [DOI: 10.1080/10498850.2023.2187731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
Affiliation(s)
- Daniel Vázquez-Sánchez
- Laboratory of Freshwater Fish and Seafood Technology, Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | - Elizângela F. V. Nepomuceno
- Laboratory of Freshwater Fish and Seafood Technology, Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | - Juliana A. Galvão
- Laboratory of Freshwater Fish and Seafood Technology, Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | - Luis F. F. Fabrício
- Laboratory of Freshwater Fish and Seafood Technology, Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | - Salete A. Gaziola
- Laboratory ofPlant Biochemical Genetics, Department of Genetics, “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | - Ricardo A. Azevedo
- Laboratory ofPlant Biochemical Genetics, Department of Genetics, “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | - Thais M. F. S. Vieira
- Laboratory of Freshwater Fish and Seafood Technology, Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | - Marília Oetterer
- Laboratory of Freshwater Fish and Seafood Technology, Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
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Khosravi F, H M, Azizi, Rabani M, Nadoshan RM. Assessment of the biotechnological activity of wheat hydrolysates prepared with the Biarum bovei extract. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [PMCID: PMC8995695 DOI: 10.1007/s11694-022-01379-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
In this study, Biarum bovei extract was used to produce bioactive peptides from wheat gluten protein and the biological and functional properties of the hydrolysates were determinated. The results showed that Biarum bovei extract has its highest protease activity (7.3 U/mg protein) at 45 °C and pH 5. Based on electrophoresis analysis, the molecular weight of hydrolysate was < 10 kDa. F1 fraction had the highest antioxidant activity in DPPH (65.85 ± 2.64 µmol TE/g)) and ABTS radical scavenging assays (295.81 µmol TE/g). F2 fraction with 86.3 ± 0.48 had the ability to inhibit the ACE enzyme. The F3 and F1 fractions had statistically the highest inhibition rate (49.37 ± 0.12%. and 79.19 ± 1.13%) in alpha-glucosidase and alpha amylase, respectively. The F1, F2 fractions hydrolysate had an inhibitory effect on Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus. Functional properties of hydrolysates with increasing molecular weight, increased significantly. The presence of high levels (p ≤ 0.05) of amino acids with hydroxyl groups, hydrophobic and positive charged in fractions had critical role on biological and technological activity. These findings confirmed the efficiency of gluten hydrolysates with low molecular weight (F1 < 3 kDa) on biofunctionality such as scavenging radical activity, ACE inhibitory, antidiabetic and antibacterial activity could be beneficial from health and technological perspectives.
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Ghosal S, Bhattacharyya D, Bhowal J. Production, characterization, and storage stability of nutritionally enriched flaxseed‐based spread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16574] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Saheli Ghosal
- School of Community Science and Technology Indian Institute of Engineering Science and Technology Shibpur Howrah ‐711103 West Bengal India
| | - D.K. Bhattacharyya
- School of Community Science and Technology Indian Institute of Engineering Science and Technology Shibpur Howrah ‐711103 West Bengal India
| | - Jayati Bhowal
- School of Community Science and Technology Indian Institute of Engineering Science and Technology Shibpur Howrah ‐711103 West Bengal India
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Ji J, Yi X, Zhu Y, Yu H, Huang S, Liu Z, Zhang X, Xia G, Shen X. Tilapia Head Protein Hydrolysate Attenuates Scopolamine-Induced Cognitive Impairment through the Gut-Brain Axis in Mice. Foods 2021; 10:foods10123129. [PMID: 34945680 PMCID: PMC8701847 DOI: 10.3390/foods10123129] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 12/08/2021] [Accepted: 12/14/2021] [Indexed: 01/09/2023] Open
Abstract
The destruction of the homeostasis in the gut-brain axis can lead to cognitive impairment and memory decline. Dietary intervention with bioactive peptides from aquatic products is an innovative strategy to prevent cognitive deficits. The present study aimed to determine the neuroprotective effect of tilapia head protein hydrolysate (THPH) on scopolamine-induced cognitive impairment in mice, and to further explore its mechanism through the microbiota–gut-brain axis. The results showed that THPH administration significantly improved the cognitive behavior of mice, and normalized the cholinergic system and oxidative stress system of the mice brain. The histopathological observation showed that THPH administration significantly reduced the pathological damage of hippocampal neurons, increased the number of mature neurons marked by NeuN and delayed the activation of astrocytes in the hippocampus of mice. In addition, THPH administration maintained the stability of cholinergic system, alleviated oxidative stress and further improved the cognitive impairment by reshaping the gut microbiota structure of scopolamine-induced mice and alleviating the disorder of lipid metabolism and amino acid metabolism in serum. In conclusion, our research shows that THPH supplementation is a nutritional strategy to alleviate cognitive impairment through the gut-brain axis.
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Affiliation(s)
- Jun Ji
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China; (J.J.); (X.Y.); (Y.Z.); (H.Y.); (S.H.); (Z.L.); (X.Z.); (G.X.)
- College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Xiangzhou Yi
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China; (J.J.); (X.Y.); (Y.Z.); (H.Y.); (S.H.); (Z.L.); (X.Z.); (G.X.)
- College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Yujie Zhu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China; (J.J.); (X.Y.); (Y.Z.); (H.Y.); (S.H.); (Z.L.); (X.Z.); (G.X.)
- College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Hui Yu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China; (J.J.); (X.Y.); (Y.Z.); (H.Y.); (S.H.); (Z.L.); (X.Z.); (G.X.)
- College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Shuqi Huang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China; (J.J.); (X.Y.); (Y.Z.); (H.Y.); (S.H.); (Z.L.); (X.Z.); (G.X.)
- College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Zhongyuan Liu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China; (J.J.); (X.Y.); (Y.Z.); (H.Y.); (S.H.); (Z.L.); (X.Z.); (G.X.)
- College of Food Science and Technology, Hainan University, Haikou 570228, China
- Collaborative Innovation Center of Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116000, China
| | - Xueying Zhang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China; (J.J.); (X.Y.); (Y.Z.); (H.Y.); (S.H.); (Z.L.); (X.Z.); (G.X.)
- College of Food Science and Technology, Hainan University, Haikou 570228, China
- Collaborative Innovation Center of Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116000, China
| | - Guanghua Xia
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China; (J.J.); (X.Y.); (Y.Z.); (H.Y.); (S.H.); (Z.L.); (X.Z.); (G.X.)
- College of Food Science and Technology, Hainan University, Haikou 570228, China
- Collaborative Innovation Center of Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116000, China
| | - Xuanri Shen
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China; (J.J.); (X.Y.); (Y.Z.); (H.Y.); (S.H.); (Z.L.); (X.Z.); (G.X.)
- College of Food Science and Technology, Hainan University, Haikou 570228, China
- Collaborative Innovation Center of Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116000, China
- Correspondence: ; Tel./Fax: +86-0898-66193581
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Pa’ee KF, Razali N, Sarbini SR, Ramonaran Nair SN, Yong Tau Len K, Abd-Talib N. The production of collagen type I hydrolyzate derived from tilapia (Oreochromis sp.) skin using thermoase PC10F and its in silico analysis. FOOD BIOTECHNOL 2021. [DOI: 10.1080/08905436.2020.1869040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Khairul Faizal Pa’ee
- Department of Food, Universiti Kuala Lumpur, Branch Campus Malaysian Institute of Chemical and Engineering Technology, Alor Gajah, Melaka, Malaysia
| | - Nadia Razali
- Department of Food, Universiti Kuala Lumpur, Branch Campus Malaysian Institute of Chemical and Engineering Technology, Alor Gajah, Melaka, Malaysia
| | - Shahrul R. Sarbini
- Department of Crop Science, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Bintulu, Sarawak, Malaysia
| | - Suganya Nair Ramonaran Nair
- Department of Food, Universiti Kuala Lumpur, Branch Campus Malaysian Institute of Chemical and Engineering Technology, Alor Gajah, Melaka, Malaysia
| | - Kelly Yong Tau Len
- Department of Food, Universiti Kuala Lumpur, Branch Campus Malaysian Institute of Chemical and Engineering Technology, Alor Gajah, Melaka, Malaysia
| | - Norfahana Abd-Talib
- Department of Food, Universiti Kuala Lumpur, Branch Campus Malaysian Institute of Chemical and Engineering Technology, Alor Gajah, Melaka, Malaysia
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NAVARRO-PERAZA RS, OSUNA-RUIZ I, LUGO-SÁNCHEZ ME, PACHECO-AGUILAR R, RAMÍREZ-SUÁREZ JC, BURGOS-HERNÁNDEZ A, MARTÍNEZ-MONTAÑO E, SALAZAR-LEYVA JA. Structural and biological properties of protein hydrolysates from seafood by-products: a review focused on fishery effluents. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.24719] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Maluf JU, Fiorese ML, Maestre KL, Dos Passos FR, Finkler JK, Fleck JF, Borba CE. Optimization of the porcine liver enzymatic hydrolysis conditions. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13370] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- José U. Maluf
- Chemical Engineering Postgraduate Program, State University of West Paraná, UNIOESTE Toledo Paraná Brazil
| | - Mônica L. Fiorese
- Chemical Engineering Postgraduate Program, State University of West Paraná, UNIOESTE Toledo Paraná Brazil
| | - Keiti L. Maestre
- Chemical Engineering Postgraduate Program, State University of West Paraná, UNIOESTE Toledo Paraná Brazil
| | - Fernanda R. Dos Passos
- Chemical Engineering Postgraduate Program, State University of West Paraná, UNIOESTE Toledo Paraná Brazil
| | - Joana K. Finkler
- Fishing Resources and Fishing Engineering Postgraduate Program, State University of West Paraná, UNIOESTE Toledo Paraná Brazil
| | | | - Carlos E. Borba
- Chemical Engineering Postgraduate Program, State University of West Paraná, UNIOESTE Toledo Paraná Brazil
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Aslam S, Shukat R, Khan MI, Shahid M. Effect of Dietary Supplementation of Bioactive Peptides on Antioxidant Potential of Broiler Breast Meat and Physicochemical Characteristics of Nuggets. Food Sci Anim Resour 2020; 40:55-73. [PMID: 31970331 PMCID: PMC6957447 DOI: 10.5851/kosfa.2019.e82] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 10/20/2019] [Accepted: 11/04/2019] [Indexed: 01/26/2023] Open
Abstract
Poultry meat is generally exposed to quality deterioration due to lipid oxidation during storage. Oxidative stability of meat can be increased by feed supplementation. Aim of the current study was to investigate the effect of dietary supplementation of fish waste derived bioactive peptides on antioxidant potential of broiler breast meat and physico-chemical characteristics and quality parameters of nuggets prepared from breast meat. 180 broiler birds (six groups of 30 birds) were purchased. Each group was given different concentrations of bioactive peptides i.e. 0, 50, 100, 150, 200, and 250 mg/kg feed. After completion of six weeks birds were slaughtered and breast meat was stored at -18°C for six months. Nuggets were prepared and stored at -18°C for 45 days. Meat samples were analyzed for antioxidant activity [total phenolic contents (TPC), DPPH• scavenging activity, and ferric reducing antioxidant power] and lipid oxidation assay at regular intervals of 1, 2, 3, 4, 5, and 6 months while nuggets were analyzed for quality (pH, color, texture and water holding capacity) parameters after regular interval of 15 days. A significant (p<0.05) effect of feed supplementation was observed on antioxidant status such as TPC, DPPH• scavenging activity, and FRAP of broiler breast meat. Dietary interventions of bioactive peptides significantly (p<0.05) delayed lipid oxidation of breast meat than control. All the quality parameters were also significantly affected due to dietary bioactive peptides and storage duration. Thus, dietary interventions of bioactive peptides can increase the antioxidant and shelf stability of broiler breast meat and nuggets.
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Affiliation(s)
- Sadia Aslam
- National Institute of Food Science and
Technology, Faculty of Food, Nutrition and Home Sciences, University of
Agriculture Faisalabad, Pakistan
| | - Rizwan Shukat
- National Institute of Food Science and
Technology, Faculty of Food, Nutrition and Home Sciences, University of
Agriculture Faisalabad, Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and
Technology, Faculty of Food, Nutrition and Home Sciences, University of
Agriculture Faisalabad, Pakistan
| | - Muhammad Shahid
- Department of Biochemistry, Faculty of
Sciences, University of Agriculture, Faisalabad
Pakistan
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Oliveira GVD, Volino-Souza M, Cordeiro EM, Conte-Junior CA, Alvares TS. Effects of fish protein hydrolysate ingestion on endothelial function compared to whey protein hydrolysate in humans. Int J Food Sci Nutr 2019; 71:242-248. [PMID: 31271072 DOI: 10.1080/09637486.2019.1635090] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Fish protein-derived bioactive peptides may improve endothelial dysfunction through an antihypertensive and antioxidant effect. However, few studies have evaluated the bioactive peptides effect on vascular function. Therefore, this study investigates the effect of a single dose of fish protein hydrolysate (FPH) or whey protein hydrolysates (WPH) on endothelium-dependent dilation in nine healthy adults. The subjects ingested a single dose (20 g) of FPH, WHP or placebo (PLA). The endothelium-dependent dilation was evaluated by flow-mediated dilatation before and at 30, 60 and 120 min after supplementation. Total antioxidant capacity (TAC) of the FPH and WPH supplements was evaluated by using the Trolox equivalent antioxidant capacity assay. There was a significant increase of endothelium-dependent dilation at 30 min after WPH but not after FPH as compared to PLA. There was a significant great TAC in FPH than WPH supplement. A single dose of FPH was not able to improve endothelium-dependent dilation compared to WPH.
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Affiliation(s)
- Gustavo Vieira de Oliveira
- Nutrition and Exercise Metabolism Research Group, Nutrition Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Postgraduate Program in Bioactive Products and Biosciences, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Mônica Volino-Souza
- Nutrition and Exercise Metabolism Research Group, Nutrition Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Elisaldo Mendes Cordeiro
- Nutrition and Exercise Metabolism Research Group, Nutrition Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Postgraduate Program in Bioactive Products and Biosciences, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Carlos Adam Conte-Junior
- Department of Food Technology, Faculdade de Veterinária, Universidade Federal Fluminense, Rio de Janeiro, Brazil
| | - Thiago Silveira Alvares
- Nutrition and Exercise Metabolism Research Group, Nutrition Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Postgraduate Program in Bioactive Products and Biosciences, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
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Palatability of Protein Hydrolysates from Industrial Byproducts for Nile Tilapia Juveniles. Animals (Basel) 2019; 9:ani9060311. [PMID: 31159313 PMCID: PMC6616487 DOI: 10.3390/ani9060311] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2019] [Revised: 05/15/2019] [Accepted: 05/16/2019] [Indexed: 01/18/2023] Open
Abstract
Simple Summary Aquaculture is highlighted as one of the most important activities to generate food with a sustainable character. Developing the production chain as a whole is considerably challenging, especially aiming to sustain its constant growth, thus studies regarding alternative feeds are required in order to meet the nutritional demands of this species. The protein ingredients are responsible for the larger share of this cost at 40–70% of the total expenses, and among protein sources, fishmeal is the most used in fish feeds. Improving the use of these byproducts (e.g., from poultry and swine productions) by adopting optimizing technologies represents an environmental, economic, and social alternative. In this sense, this study aimed at determining the palatability of protein hydrolysates made of swine liver, swine mucosa, poultry byproducts, and feathers for Nile tilapia juveniles. Protein hydrolysates increased the final consumption of pellets in comparison to fishmeal and provided the highest palatability index without altering the feeding behavior. Protein hydrolysates from byproducts from the industry of poultry and swine can be used in a sustainable way in diets for Nile tilapia juveniles in replacement of fishmeal. Abstract This study was performed with the aim of determining the palatability of diets containing poultry and swine protein hydrolysates for Nile tilapia. Five experimental diets were made with a 5% inclusion level of fishmeal (FPE), poultry protein hydrolysate (PHF), liquid swine hydrolysate (PHS), feather protein hydrolysate (PHP), and swine mucosa hydrolysate (PHM). Five juveniles (2.81 ± 0.17 g) were placed in 10 L aquariums and fed five times a day after a raffle of offered diets. In each feeding throughout the day, 30 pellets were offered per fish. The experimental design was completely randomized, with five replicates per day. A three-minute footage period was established for each feeding with a digital camera. The following feeding behaviors were observed: time to capture the first pellet, number of pellet rejections, number of approaches without capturing the pellet, and number of consumed pellets. No observed parameters presented significant differences (p > 0.05). PHF provided a palatability index of 12.27%, while PHM had an index of 9.33%, PHF of 8.77%, and PHP of 7.74%. Both diets PHS and PHM increased the final consumption of pellets in comparison to FPE by more than 10%, despite the absence of a significant effect.
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Abejón R, Belleville M, Sanchez-Marcano J, Garea A, Irabien A. Optimal design of industrial scale continuous process for fractionation by membrane technologies of protein hydrolysate derived from fish wastes. Sep Purif Technol 2018. [DOI: 10.1016/j.seppur.2017.12.057] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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