Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties

@article{Kristinsson2000FishPH,
  title={Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties},
  author={Hordur G Kristinsson and Barbara A. Rasco},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2000},
  volume={40},
  pages={43 - 81}
}
  • H. KristinssonB. Rasco
  • Published 1 January 2000
  • Chemistry, Medicine
  • Critical Reviews in Food Science and Nutrition
Considerable amounts of fish processing byproducts are discarded each year. By developing enzyme technologies for protein recovery and modification, production of a broad spectrum of food ingredients and industrial products may be possible. Hydrolyzed vegetable and milk proteins are widely used food ingredients. There are few hydrolyzed fish protein foods with the exception of East Asian condiments and sauces. This review describes various manufacturing techniques for fish protein hydrolysates… 

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