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  - 2024
SN  - 2304-8158
UR  - http://hdl.handle.net/10259/9181
AB  - Subcritical water (SCW) hydrolysis was applied to valorize the low-valued ray-finned fish (Labeobarbus nedgia) into valuable protein hydrolysates, employing N2 and CO2 as pressurization agents at varying temperatures (140, 160, 180, and 200 °C). The...
LA  - eng
PB  - MDPI
KW  - Low valued ray-finned fish
KW  - Subcritical water hydrolysis
KW  - Nitrogen
KW  - Carbon dioxide
KW  - Degree of hydrolysis
KW  - Pressurization agent
KW  - Ingeniería química
KW  - Chemical engineering
KW  - Alimentos
KW  - Food
KW  - Biotecnología
KW  - Biotechnology
TI  - Potential of Subcritical Water Hydrolysis to Valorize Low-Valued Ray-Finned Fish (Labeobarbus nedgia): Effects of Hydrolysis Temperature and Pressurization Agent
DO  - 10.3390/foods13101462
T2  - Foods
VL  - 13
ER  -