Effects of the Extent of Enzymatic Hydrolysis on Functional Properties of Shark Protein Hydrolysate
- 1 May 1997
- journal article
- Published by Elsevier in Lwt - Food Science and Technology
- Vol. 30 (3) , 266-272
- https://doi.org/10.1006/fstl.1996.0184
Abstract
No abstract availableKeywords
Funding Information
- Canadian International Development Agency
- Natural Sciences and Engineering Research Council of Canada
This publication has 24 references indexed in Scilit:
- Atlantic dogfish silage vs. herring silage in diets for Atlantic salmon (Salmo salar): growth and sensory evaluation of filletsAquaculture, 1994
- Studies on the recovery of proteinaceous substances from chicken heads: II—Application of pepsin to the production of protein hydrolysateJournal of the Science of Food and Agriculture, 1994
- Emulsifying Property of Whey Peptide Fractions as a Function of pH and ionic StrengthJournal of Food Science, 1992
- Studies on the recovery of proteinaceous substances from chicken heads. I. An application of neutrase to the production of protein hydrolysateInternational Journal of Food Science & Technology, 1992
- Solubility and emulsifying properties of caseins and whey proteins modified enzymically by trypsinJournal of Agricultural and Food Chemistry, 1988
- Dogfish offal, ensiled or frozen, as feed for salmonidsAquaculture, 1985
- Smoked Dogfish Processing and Its Refrigerated Storage StabilityJournal of Food Science, 1985
- Modification of a novel protein productJournal of Chemical Technology and Biotechnology, 1984
- Structural proteins of dogfish skeletal muscleBiochemistry, 1975
- DEVELOPMENT OF A PROCESS FOR PREPARING A FISH PROTEIN CONCENTRATE WITH REHYDRATION AND EMULSIFYING CAPACITIESJournal of Food Science, 1972