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Optimization of Alcalase Hydrolysis to Enhance Degree of Hydrolysis and Protein Solubility in Yellowfin Tuna (Thunnus albacares) Viscera
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| Published in: | Current Research in Nutrition and Food Science |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
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| _version_ | 1870659561574105088 |
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| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Current Research in Nutrition and Food Science |
| description | |
| discipline_display | Food and Food Industries |
| discipline_facet | Food and Food Industries |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:102653 |
| institution | FRELIP |
| journal_source_facet | Current Research in Nutrition and Food Science |
| last_indexed | 2026-07-14T03:32:57.519Z |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Optimization of Alcalase Hydrolysis to Enhance Degree of Hydrolysis and Protein Solubility in Yellowfin Tuna (Thunnus albacares) Viscera Food and Food Industries General Food and Food Industries |
| sub_discipline_display | General |
| sub_discipline_facet | General |
| subject_display | Food and Food Industries General Food and Food Industries |
| subject_facet | Food and Food Industries General Food and Food Industries |
| title | Optimization of Alcalase Hydrolysis to Enhance Degree of Hydrolysis and Protein Solubility in Yellowfin Tuna (Thunnus albacares) Viscera |
| title_alt | Optimización de la hidrólisis con Alcalasa para mejorar el grado de hidrólisis y la solubilidad de proteínas en vísceras de atún aleta amarilla (Thunnus albacares) Optimisation de l'hydrolyse à l'alcalase pour améliorer le degré d'hydrolyse et la solubilité des protéines dans les viscères de thon à nageoires jaunes (Thunnus albacares) Otimização da Hidrólise com Alcalase para Aumentar o Grau de Hidrólise e a Solubilidade de Proteínas em Vísceras de Atum Albacora (Thunnus albacares) |
| title_auth | Optimization of Alcalase Hydrolysis to Enhance Degree of Hydrolysis and Protein Solubility in Yellowfin Tuna (Thunnus albacares) Viscera |
| title_es_txt | Optimización de la hidrólisis con Alcalasa para mejorar el grado de hidrólisis y la solubilidad de proteínas en vísceras de atún aleta amarilla (Thunnus albacares) |
| title_fr_txt | Optimisation de l'hydrolyse à l'alcalase pour améliorer le degré d'hydrolyse et la solubilité des protéines dans les viscères de thon à nageoires jaunes (Thunnus albacares) |
| title_full | Optimization of Alcalase Hydrolysis to Enhance Degree of Hydrolysis and Protein Solubility in Yellowfin Tuna (Thunnus albacares) Viscera |
| title_fullStr | Optimization of Alcalase Hydrolysis to Enhance Degree of Hydrolysis and Protein Solubility in Yellowfin Tuna (Thunnus albacares) Viscera |
| title_full_unstemmed | Optimization of Alcalase Hydrolysis to Enhance Degree of Hydrolysis and Protein Solubility in Yellowfin Tuna (Thunnus albacares) Viscera |
| title_pt_txt | Otimização da Hidrólise com Alcalase para Aumentar o Grau de Hidrólise e a Solubilidade de Proteínas em Vísceras de Atum Albacora (Thunnus albacares) |
| title_short | Optimization of Alcalase Hydrolysis to Enhance Degree of Hydrolysis and Protein Solubility in Yellowfin Tuna (Thunnus albacares) Viscera |
| title_sort | optimization of alcalase hydrolysis to enhance degree of hydrolysis and protein solubility in yellowfin tuna (thunnus albacares) viscera |
| topic | Food and Food Industries General Food and Food Industries |
| url | http://www.foodandnutritionjournal.org/volume14number2/optimization-of-alcalase-hydrolysis-to-enhance-degree-of-hydrolysis-and-protein-solubility-in-yellowfin-tuna-thunnus-albacares-viscera/ |