Formation of oxidative compounds during enzymatic hydrolysis of byproducts of the seafood industry

HIGHLIGHTS

• who: Mehdi Nikoo and colleagues from the Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia, Iran have published the Article: Formation of Oxidative Compounds during Enzymatic Hydrolysis of Byproducts of the Seafood Industry, in the : Processes 2023, 543 of /2023/
• what: The aims of the present review were to address the undesirable biochemical reactions that occur during the enzymatic hydrolysis of byproducts, the formation of oxidation compounds, and the possible ways to control oxidation.
• how: This review discusses the oxidative reactions during the enzymatic hydrolysis of byproducts . . .
  

   

  

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