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dc.contributor.author Martins, Vilásia Guimarães
dc.contributor.author Costa, Jorge Alberto Vieira
dc.contributor.author Prentice-Hernández, Carlos
dc.date.accessioned 2012-01-07T23:53:45Z
dc.date.available 2012-01-07T23:53:45Z
dc.date.issued 2009
dc.identifier.citation MARTINS, Vilásia Guimarães; COSTA, Jorge Alberto Vieira; HERNANDEZ, Carlos Prentice. Hidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri). Química Nova, v. 32, n. 1, p. 61-66, 2009. Disponível em: <http://www.scielo.br/pdf/qn/v32n1/v32n1a12.pdf> Acesso em: 19 dez. 2011. pt_BR
dc.identifier.issn 0100-4042
dc.identifier.uri http://repositorio.furg.br/handle/1/1727
dc.description.abstract The fish proteins has the advantage of a high sensibility to the hydrolysis and also a balanced composition in aminoacids. The production of protein hydrolyzed from by-products of fish process industry has been receiving more attention on the last years. The aim of this work was to evaluate the production of protein hydrolyzed from Micropogonias furnieri through chemical and enzymatic methods, verifying some functional properties. The results showed that the production of the hydrolyzed improved some functional properties of the proteins found in the filet and in the waste, what is desirable for a subsequent application. pt_BR
dc.language.iso por pt_BR
dc.rights open access pt_BR
dc.subject Fish pt_BR
dc.subject Protein hydrolyzed pt_BR
dc.subject Functional properties pt_BR
dc.title Hidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri) pt_BR
dc.title.alternative Fish protein hydrolyzed obtained by chemical and enzymatic processes from corvina (Micropogonias furnieri) pt_BR
dc.type article pt_BR


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