Composition of fatty acids and lipid classes in bulk products generated during enzymic hydrolysis of cod (Gadus morhua) by-products
- 3 March 2005
- journal article
- Published by Elsevier BV in Process Biochemistry
- Vol. 40 (8), 2659-2670
- https://doi.org/10.1016/j.procbio.2004.12.012
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Characteristics of protein fractions generated from hydrolysed cod (Gadus morhua) by-productsProcess Biochemistry, 2005
- Yield and composition of different fractions obtained after enzymatic hydrolysis of cod (Gadus morhua) by-productsProcess Biochemistry, 2005
- Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaClJournal of Food Science, 1997
- Interfacial and emulsifying properties of whey peptide fractions obtained with a two-step ultrafiltration processJournal of Agricultural and Food Chemistry, 1991
- Functional properties of proteins in foodsJournal of Chemical Technology and Biotechnology, 1984
- The Influence of Peptide Chain Length on Taste and Functional Properties of Enzymatically Modified Soy ProteinPublished by American Chemical Society (ACS) ,1979
- EICOSAPENTAENOIC ACID AND PREVENTION OF THROMBOSIS AND ATHEROSCLEROSIS?The Lancet, 1978
- APPROACHES TO THE UTILIZATION OF FISH FOR THE PREPARATION OF PROTEIN ISOLATES Enzymic Modifications of Myofibrillar Fish ProteinsJournal of Food Science, 1972
- The Sterols of SeafoodJournal of Food Science, 1967
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959