Article ID Journal Published Year Pages File Type
6353824 Waste Management 2016 8 Pages PDF
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.
Related Topics
Physical Sciences and Engineering Earth and Planetary Sciences Geotechnical Engineering and Engineering Geology
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