Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6353824 | Waste Management | 2016 | 8 Pages |
Abstract
Present work reviews the current state of art of using sub-critical water hydrolysis for protein recovering from food industry wastes. Key parameters as reaction time, temperature, amino acid degradation and kinetic constants have been discussed. Besides, the characteristics of the raw material and the type of products that can be obtained depending on the substrate have been reviewed. Finally, the application of these hydrolysates based on their functional properties and antioxidant activity is described.
Keywords
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Authors
Ismael Marcet, Carlos Álvarez, BenjamÃn Paredes, Mario DÃaz,