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Evaluation of Functional Properties in Protein Hydrolysates from Bluewing Searobin (Prionotus punctatus) Obtained with Different Microbial Enzymes
Enzymatic hydrolysis of proteins from low commercial value fish could be produced for uses like functional ingredients in a wide and always increasing zone of application in different food products.Expand
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Effect of Extraction Parameters on the Properties of Gelatin from King Weakfish (Macrodon ancylodon) Bones
Fish bones are important sources of collagen and are usually discarded by the processing industries. A response surface methodology was utilized to optimize the extraction process of gelatin fromExpand
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Influence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate
Abstract This study was conducted to evaluate the influence of thermal treatment (74, 82, and 90 °C), glycerol (30%, 35%, and 40%, w/w) and protein concentrations (3.0%, 3.5%, and 4.0% w/w) ofExpand
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Biodegradable films based on chitosan, xanthan gum, and fish protein hydrolysate
The aim of this study was to develop films based on chitosan, xanthan gum, and protein hydrolysate of Whitemouth croaker (Micropogonias furnieri), evaluating their antioxidant activity and also theirExpand
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Comparing the hydrolysis degree of industrialization byproducts of Withemout croaker (Micropogonias furnieri) using microbial enzymes.
Enzymatic modification of proteins is being increasingly studied, with the aim of adding commercial and nutritional values to byproducts. Thus this work aims to study the hydrolysis degree obtainedExpand
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Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology
Surimi is a semi-processed washed fish mince protein concentrate mixed with cryoprotectants for frozen storage, which is the primary constituent of processed foods. Mechanically separated chickenExpand
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Functionality of Protein Isolates from Argentine Anchovy (Engraulis anchoita) Residue Obtained Using pH Shift Processing
The aim of this study was to obtain a protein isolate from Argentine anchovy (Engraulis anchoita) residue produced using the pH shifting process, with acid and alkaline solubilization and isoelectricExpand
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Enzymatic hydrolysis of cobia (Rachycentron canadum) meat and wastes using different microbial enzymes.
Some proteins, beyond to their technological, functional and nutritional properties, exhibit biological activity, being one of them, the antioxidant activity, associated to bioactive peptidesExpand
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Physical and chemical properties of wami tilapia skin gelatin
Gelatin was extracted from the skin of tilapia (Oreochromis urolepis hornorum) and characterized according to its physical and chemical properties. It had pH 4.66, which is slightly higher than theExpand
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