Whey beverage with collagen hydrolysate from salmon skin and feijoa

@article{Volokitina2020WheyBW,
  title={Whey beverage with collagen hydrolysate from salmon skin and feijoa},
  author={Z. V. Volokitina and I I Ionova and I. S. Krasnova},
  journal={IOP Conference Series: Earth and Environmental Science},
  year={2020},
  volume={421}
}
The article focuses on the development of a functional beverage produced from cheese whey and collagen hydrolysate being wastes of dairy and fishing industries. Fish collagen hydrolysate was hydrothermally extracted from salmon skin. Further, the sample was cooled, frozen and vacuum freeze dried. Collagen content in the obtained hydrolysate was equal to 37,5%. The hydrolysate was added to the whey beverage in the dose of 0,25%, 0,5%, 0,75% and 1%. In order to reduce the smell and taste of fish… 
1 Citations
ХИМИЧЕСКИЕ И МИКРОБИОЛОГИЧЕСКИЕ ПОКАЗАТЕЛИ КОЖИ И ЧЕШУИ РЫБ ПРИ ПЕРЕРАБОТКЕ И ПОЛУЧЕНИИ НОВОЙ ПИЩЕВОЙ ПРОДУКЦИИ
Предложен способ переработки рыбьей кожи с чешуей с целью получения пищевых добавок и напитков, обогащенных коллагеном и продуктами его гидро-лиза. Определено, что в результате термического гидролиза

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