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Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products (2016)
Journal Article
Ames, J., Peinado, I., Koutsidis, G., & Ames, J. (2016). Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products. LWT - Food Science and Technology, 66, 444-452. https://doi.org/10.1016/j.lwt.2015.09.025

© 2015 Published by Elsevier Ltd. Amino acid-rich extracts derived from fish by-products were utilised to generate flavour model systems with added glucose and/or fish oil. Combination of endo and exo peptidases resulted in the most marked increased... Read More about Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products.