Optimization and enzymatic hydrolysis of Tilapia by-product and fractionation of protein hydrolysate using membrane ultrafiltration

Large amount of by-products is generated during tilapia processing, including skins, bones, frames and tails. The conversion of fish by-products through enzymatic hydrolysis is the most promising alternative in order to produce a valuable products such as fish protein hydrolysate (FPH) which rich in...

書誌詳細
第一著者:	Roslan, Jumardi
フォーマット:	学位論文
言語:	英語
出版事項:	2016
主題:	Hydrolysis Enzymatic analysis Protein hydrolysates
オンライン･アクセス:	http://psasir.upm.edu.my/id/eprint/70175/1/FK%202016%205%20IR.pdf

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