Reinterpretation of Isopropyl Alcohol Retention in Fish Protein Concentrate
- 1 April 1968
- journal article
- research article
- Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada
- Vol. 25 (4) , 805-806
- https://doi.org/10.1139/f68-071
Abstract
In the apparent absence of a "shell" of dried protein the partially hydrated membrane effect accounts for the trapping of isopropyl alcohol within particles of fish protein concentrate.This publication has 3 references indexed in Scilit:
- Volatile Constituents of Fish Protein ConcentrateJournal of Food Science, 1967
- Determination of Isopropyl Alcohol in Fish Protein Concentrate by Solvent Extraction and Gas–Liquid ChromatographyJournal of the Fisheries Research Board of Canada, 1967
- Studies on the Density of Water Adsorbed on Low‐Protein Fraction of FlourJournal of Food Science, 1967