PROFILES OF ENZYMATIC HYDROLYSIS OF DIFFERENT COLLAGENS AND DERIVATIVES OVER TIME
The interest in collagen use in the food industry to replace synthetic agents is growing every day. Among the derivatives, has the hydrolysate, which dissolves easily in water and brine, and can be incorporated into foods or drinks. The objective of this study was to determine the degree of hydrolys...
| Principais autores: | Iltchenco, Sidiane, Kempka, Aniela Pinto, Prestes, Rosa Cristina |
|---|---|
| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2017
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rbta/article/view/2755 |
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