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Antioxidant Peptides from Meat By-products by Nicolax Guerra is a document available to read on EtoBox.

What is Antioxidant Peptides from Meat By-products about?

This review discusses the extraction of bioactive peptides from meat by-products, highlighting their antioxidant and antimicrobial properties. It emphasizes the potential of using emerging technologies for peptide isolation, which can add value to low-value by-products in the meat industry. The document also details various extraction methods, including enzymatic hydrolysis, acid and alkaline hydrolysis, and microbial fermentation, while addressing the environmental impact of meat by-product disposal.

Author

Nicolax Guerra

Language

EN