Optimization of enzymatic hydrolysis of shrimp waste for recovery of antioxidant activity rich protein isolate

Effect of defatting and enzyme type on antioxidative activity of shrimp processing byproducts hydrolysate

(2011) Guang-Rong Huang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Antioxidant Activity of Protein Isolate Obtained by the pH Shift Technique from Hydrolyzed and Unhydrolyzed Shrimp Processing Discards

(2011) Meenata Khumallambam et al.   Journal of Aquatic Food Product Technology

Effect of Protease Treatment on Oil Extractability of Carotenoids from Shrimp Waste

(2011) Nakkarike Manjabhat Sachindra et al.   Journal of Aquatic Food Product Technology

An Autolytic Process for Recovery of Antioxidant Activity Rich Carotenoprotein from Shrimp Heads

(2011) R. Sowmya et al.   MARINE BIOTECHNOLOGY

Stability of carotenoids recovered from shrimp waste and their use as colorant in fish sausage

(2010) N. M. Sachindra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Extraction and Characterization of Chitin, Chitosan, and Protein Hydrolysates Prepared from Shrimp Waste by Treatment with Crude Protease from Bacillus cereus SV1

(2009) Laila Manni et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

EXTRACTION OF CAROTENOPROTEIN FROM BLACK TIGER SHRIMP SHELLS WITH THE AID OF BLUEFISH TRYPSIN

(2009) S. KLOMKLAO et al.   JOURNAL OF FOOD BIOCHEMISTRY

Yield and chemical composition of fractions from fermented shrimp biowaste

(2009) Bhaskar Narayan et al.   WASTE MANAGEMENT & RESEARCH

In vitro antioxidant activity of liquor from fermented shrimp biowaste

(2008) Nakkarike M. Sachindra et al.   BIORESOURCE TECHNOLOGY

Amino acid profile and enhancement of the enzymatic hydrolysis of fermented shrimp carotenoproteins

(2008) Roberto E. Armenta et al.   FOOD CHEMISTRY

Autolysis of shrimp head by gradual temperature and nutritional quality of the resulting hydrolysate

(2008) Wenhong Cao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Response surface methodology for autolysis parameters optimization of shrimp head and amino acids released during autolysis

(2007) Wenhong Cao et al.   FOOD CHEMISTRY

Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei)

(2007) Wanwisa Binsan et al.   FOOD CHEMISTRY