TY  - JOUR 
AU  - Barea Gómez, Pedro
AU  - Melgosa Gómez, Rodrigo
AU  - Illera Gigante, Alba Ester
AU  - Alonso Riaño, Patricia
AU  - Díaz de Cerio Alonso de Mezquía, Elixabet
AU  - Benito Román, Oscar
AU  - Beltrán Calvo, Sagrario
AU  - Sanz Díez, Mª Teresa
PY  - 2023
SN  - 0308-8146
UR  - http://hdl.handle.net/10259/7703
AB  - The hydrolysis of the water-soluble protein (WSP) fraction from tuna fish meal was evaluated by subcritical water (subW) by using N2 and CO2 as different pressurization agents in the temperature range from 140 to 180 °C. For both gases, the amino...
LA  - eng
PB  - Elsevier
KW  - Soluble fish meal protein
KW  - Hydrolysis
KW  - Subcritical water
KW  - Carbon dioxide
KW  - Ingeniería química
KW  - Chemical engineering
KW  - Alimentos
KW  - Food
TI  - Production of small peptides and low molecular weight amino acids by subcritical water from fish meal: Effect of pressurization agent
DO  - 10.1016/j.foodchem.2023.135925
T2  - Food Chemistry
VL  - 418
M2  - 135925
ER  -