Cricket protein hydrolysates pre-processed with ultrasonication and microwave improved storage stability of goat meat emulsion
Aunzar B. Lone, Hina F. Bhat, Abderrahmane Aït‐Kaddour, Abdo Hassoun, Rana Muhammad Aadil, B.N. Dar, Zuhaib F. Bhat
Topics & Concepts
EmulsionHydrolysateFood scienceChemistryAntioxidantPreservativeLipid oxidationSonicationHydrolysisEnzymatic hydrolysisChromatographyBiochemistryInsect Utilization and EffectsProtein Hydrolysis and Bioactive PeptidesFood Industry and Aquatic Biology