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Physicochemical and Functional Properties of Mixed Fishes Hydrolysates Obtained Enzymaticly from Apogon albimaculosus, Platycephalidae cymbacephalus and Cynoglossus lingua
(2016-09-05)
Fish Protein Hydrolysates (FPH) have a good nutritional properties and used widely in
the food industry for various purpose, protein supplement, surimi production, beverage
stabilizer, and flavor enhancers. The aim of ...
Characteristics and Sensory Analysis of Ketchup and Sauce Products from "Bibisan" Fish Hydrolyzate
(2016-08-31)
“Bibisan” fish can be developed into a food flavor using enzymatic hydrolysis. The combination of
“Biduri” protease and papain can shorten the time of hydrolysis. Bibisan fish hydrolyzate can be made derived
products ...