地衣芽孢杆菌发酵法将马来西亚鱼肠(Keropok Lekor)副产品转化为生物活性鱼蛋白水解物:副产品特征对营养、抗氧化和抗菌能力的影响

IF 2.6 4区 环境科学与生态学 Q3 ENVIRONMENTAL SCIENCES
N. Y. Abd Rashid, Santhiya Ravi Indran, Musaalbakri Abdul Manan, Khairul Faizal Pa’ee, N. Saari, Fadzlie Wong Faizal Wong
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引用次数: 0

摘要

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Valorization of Malaysian Fish Sausage (Keropok Lekor) By-Products into Bioactive Fish Protein Hydrolysate by Bacillus licheniformis Fermentation: Influence of By-Products Characteristics on Nutritional, Antioxidant, and Antibacterial Capacities
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来源期刊
Waste and Biomass Valorization
Waste and Biomass Valorization ENVIRONMENTAL SCIENCES-
CiteScore
7.90
自引率
3.10%
发文量
311
审稿时长
4 months
期刊介绍: Until the 1990s, technology was the main driver when dealing with waste and residues, the objective being the treatment of waste for (landfill) disposal, storage, and in some cases sorting. In the 1990s, depletion of raw materials and socio-economical concerns supported the direct recycling of waste and residues. However, the direct recycling approach is limited when waste/residues contain significant amounts of pollutants such as heavy metals and organics (VOC, PAH), and when the treatment process to remove/stabilize or destruct the pollutant generates emissions. Due to depletion of natural resources, increasing greenhouse emissions, and awareness of the need for sustainable development in terms of safely reusing waste and biomass, the transformation of waste/biomass to valuable materials and energy (i.e. valorization) is emerging as a strong trend
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