EFFECT OF MOISTURE, CARBOHYDRATE AND ATMOSPHERE ON THE FUNCTIONAL STABILITY OF FISH PROTEIN ISOLATES
- 1 January 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (1) , 58-61
- https://doi.org/10.1111/j.1365-2621.1975.tb03735.x
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- DECREASE OF LINOLEATE OXIDATION RATE DUE TO WATER AT INTERMEDIATE WATER ACTIVITYJournal of Food Science, 1974
- SORPTION HYSTERESIS AND CHEMICAL REACTIVITY: LIPID OXIDATIONJournal of Food Science, 1973
- DEVELOPMENT OF A PROCESS FOR PREPARING A FISH PROTEIN CONCENTRATE WITH REHYDRATION AND EMULSIFYING CAPACITIESJournal of Food Science, 1972
- Oxidation at intermediate moisture contentsJournal of Oil & Fat Industries, 1971
- Effects of model system composition on autoxidation of methyl linoleateJournal of Agricultural and Food Chemistry, 1971
- Effect of water‐binding agents on the catalyzed oxidation of methyl linoleateJournal of Oil & Fat Industries, 1970
- Properties of Yolk‐Containing Solids with Added CarbohydratesJournal of Food Science, 1964
- Saturated Salt Solutions for Static Control of Relative Humidity between 5° and 40° C.Analytical Chemistry, 1960
- A NEW TREATMENT OF HYGROSCOPIC EQUILIBRIA: APPLICATION TO WALNUTS (JUGLANS REGIA) AND OTHER FOODSaJournal of Food Science, 1957
- FREEZE‐DRIED MEAT. II. THE MECHANISM OF OXIDATIVE DETERIORATION OF FREEZE‐DRIED BEEFaJournal of Food Science, 1956