Optimal blending of differently refined fish proteins based on their functional properties

E-ISSN： 1745-4549|42|1|jfpp.13346-jfpp.13346

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.42, Iss.1, 2018-01, pp. : n/a-n/a

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Consumer‐Based Development and Optimization of Fish Strudel Using D‐optimal Mixture Design

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 38, Iss. 3, 2014-06 ,pp. : 845-855

John Wiley & Sons Inc

Access to resources Recommend Favorite

Antioxidant and Functional Properties of Fish Protein Hydrolysates from Fresh Water Carp (Catla catla) as Influenced by the Nature of Enzyme

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 38, Iss. 3, 2014-06 ,pp. : 1207-1214

John Wiley & Sons Inc

Access to resources Recommend Favorite

EFFECTS OF ISOLATION CONDITIONS ON THE FUNCTIONAL PROPERTIES OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA HOCHST. EX A. RICH.) PROTEINS

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 37, Iss. 5, 2013-10 ,pp. : 555-567

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of Slurry Ice on the Functional Properties of Proteins Related to Quality Loss during Skipjack Tuna (Katsuwonus pelamis) Chilled Storage

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 4, 2015-04 ,pp. : C695-C702

John Wiley & Sons Inc

Access to resources Recommend Favorite

The Effect of Extrusion Conditions on the Physicochemical Properties and Sensory Characteristics of Fish‐Based Expanded Snacks

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 38, Iss. 3, 2014-06 ,pp. : 864-879

John Wiley & Sons Inc

Access to resources Recommend Favorite