TY  - JOUR 
AU  - Tadesse, Solomon Abebaw
AU  - Emire, Shimelis Admassu
AU  - Barea Gómez, Pedro
AU  - Illera Gigante, Alba Ester
AU  - Melgosa Gómez, Rodrigo
AU  - Beltrán Calvo, Sagrario
AU  - Sanz Díez, Mª Teresa
PY  - 2023
SN  - 0960-3085
UR  - http://hdl.handle.net/10259/9180
AB  - This study investigated the valorisation of low-valued ray-finned fish (Labeobarbus nedgia) (LB) muscle into valuable protein hydrolysates using three commercial enzymes (Alcalase®, Novozym®, and Protease®). After testing different enzyme...
LA  - eng
PB  - Elsevier
KW  - Low valued ray-finned fish
KW  - Protein enzymatic hydrolysate
KW  - Antioxidant activities
KW  - Functional properties
KW  - Ingeniería química
KW  - Chemical engineering
KW  - Alimentos
KW  - Food
KW  - Biotecnología
KW  - Biotechnology
TI  - Valorisation of low-valued ray-finned fish (Labeobarbus nedgia) by enzymatic hydrolysis to obtain fish-discarded protein hydrolysates as functional foods
DO  - 10.1016/j.fbp.2023.08.003
T2  - Food and Bioproducts Processing
VL  - 141
M2  - 167
ER  -