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dc.contributor.authorThoresen, P. Paulsen
dc.contributor.authorÁlvarez, Rebeca García
dc.contributor.authorVaka, Mette Risa
dc.contributor.authorRustad, Turid
dc.contributor.authorSone, Izumi
dc.contributor.authorNoriega Fernández, Estefanía
dc.date.accessioned2020-09-28T08:30:45Z
dc.date.available2020-09-28T08:30:45Z
dc.date.created2020-07-27T10:15:02Z
dc.date.issued2020
dc.identifier.citationInnovative Food Science & Emerging Technologies. 2020, 64 .en_US
dc.identifier.issn1466-8564
dc.identifier.urihttps://hdl.handle.net/11250/2679874
dc.description.abstractThe effect of microwave, ultrasound and high-pressure pre-treatment prior to enzymatic hydrolysis of mechanically deboned chicken residuals was evaluated. Increased protein extraction yield was observed for high-pressure pre-treatment at ≥400 MPa. Enhanced antioxidant activity was found in hydrolysates pre-treated with high-pressure (200 MPa) and ultrasound (900 W). Hydrolysates with higher protein solubility over pH were found after pre-treatments at 200 and 600 MPa, and 1 and 10 min microwave at 40 °C, with the most efficient option being the shortest microwave treatment. Furthermore, pre-treatments with ultrasound at 600 W, microwave for 1 min at 40 °C, and high-pressure at 200 MPa seem to have the potential to induce formation of peptides with higher lipid associating properties.en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.titlePotential of innovative pre-treatment technologies for the revalorisation of residual materials from the chicken industry through enzymatic hydrolysisen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
dc.source.pagenumber0en_US
dc.source.volume64en_US
dc.source.journalInnovative Food Science & Emerging Technologiesen_US
dc.identifier.doi10.1016/j.ifset.2020.102377
dc.identifier.cristin1820552
dc.description.localcode© 2020 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/BY/4.0/).en_US
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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