The present work shows a procedure to valorize non-commercial boiled shrimp to produce functional ingredients, using a combined treatment based on enzymatic hydrolysis and subsequent glycation under mild conditions. Antioxidant and prolyl endopeptidase-inhibiting activities were determined as a function of hydrolysis and glycation times (0–120 min and 0–180 min, respectively). The reaction products were characterized by determining the degree of hydrolysis, browning, fluorescent compounds, free amino acids, phenol content, Fourier transform infrared spectroscopy (FTIR), and molecular weight of the different fractions obtained. Enzymatic hydrolysis generated hydrolysates with significant antioxidant and prolyl endopeptidase-inhibiting activi...
This article complements an earlier work published in 2015 Baron et al. (2015) that showed the inter...
Enzymatic hydrolysis has been widely applied for production of protein hydrolysate from shrimp waste...
This study was focused on shelf-life extension of whole shrimp (Penaeus merguiensis) using an active...
This article belongs to the Special Issue Use of Seafood Byproducts to Obtain Ingredients with Bioac...
In Press.Shrimp cooking juice and shrimp carapaces are interesting sources of protein which are habi...
The muscle of shellfish, in particular shrimp, is characterized by high amounts of free amino acids ...
The antioxidant activity of protein hydrolysate from white leg shrimp head (WLSH) is investigated in...
Hydrolysates from Pacific white shrimp (Litopenaeus vannamei) cephalothorax were prepared using vari...
Whiteleg shrimp (Litopeneaus vannamei) processing lines discard huge quantities of head wastes, whic...
The current increase in the number of wastes produced by the shrimp industry has generated the need ...
International audienceResponse surface methodology (RSM) was used to optimize the hydrolysis conditi...
The shrimp processing industry produces a huge amount of waste which can potentially be converted in...
Maillard Reaction (MR) was performed in ‘dry’ conditions at 50 °C for 48 h between native shrimp hyd...
In this article, preparation of protein hydrolysate (PPH) from shrimp waste mainly comprising head a...
The marine bioprocessing industry offers great potential to utilize byproducts for fish meal replace...
This article complements an earlier work published in 2015 Baron et al. (2015) that showed the inter...
Enzymatic hydrolysis has been widely applied for production of protein hydrolysate from shrimp waste...
This study was focused on shelf-life extension of whole shrimp (Penaeus merguiensis) using an active...
This article belongs to the Special Issue Use of Seafood Byproducts to Obtain Ingredients with Bioac...
In Press.Shrimp cooking juice and shrimp carapaces are interesting sources of protein which are habi...
The muscle of shellfish, in particular shrimp, is characterized by high amounts of free amino acids ...
The antioxidant activity of protein hydrolysate from white leg shrimp head (WLSH) is investigated in...
Hydrolysates from Pacific white shrimp (Litopenaeus vannamei) cephalothorax were prepared using vari...
Whiteleg shrimp (Litopeneaus vannamei) processing lines discard huge quantities of head wastes, whic...
The current increase in the number of wastes produced by the shrimp industry has generated the need ...
International audienceResponse surface methodology (RSM) was used to optimize the hydrolysis conditi...
The shrimp processing industry produces a huge amount of waste which can potentially be converted in...
Maillard Reaction (MR) was performed in ‘dry’ conditions at 50 °C for 48 h between native shrimp hyd...
In this article, preparation of protein hydrolysate (PPH) from shrimp waste mainly comprising head a...
The marine bioprocessing industry offers great potential to utilize byproducts for fish meal replace...
This article complements an earlier work published in 2015 Baron et al. (2015) that showed the inter...
Enzymatic hydrolysis has been widely applied for production of protein hydrolysate from shrimp waste...
This study was focused on shelf-life extension of whole shrimp (Penaeus merguiensis) using an active...