Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus)
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus)
Authors
Keywords
Undervalued fish, Enzymatic hydrolysis, pH shift process, Functional properties, Microbiology, Sensory properties
Journal
FOOD CHEMISTRY
Volume 373, Issue -, Pages 131524
Publisher
Elsevier BV
Online
2021-11-04
DOI
10.1016/j.foodchem.2021.131524
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges
- (2021) Ruichang Gao et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking
- (2020) Anni Nisov et al. Foods
- Limited Hydrolysis of Rice Endosperm Protein for Improved Techno-functional Properties
- (2019) Anni Nisov et al. FOOD CHEMISTRY
- Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products
- (2018) Mehdi Abdollahi et al. Food and Bioprocess Technology
- Sequential extraction of gel-forming proteins, collagen and collagen hydrolysate from gutted silver carp ( Hypophthalmichthys molitrix ), a biorefinery approach
- (2018) Mehdi Abdollahi et al. FOOD CHEMISTRY
- Characterization of protein hydrolysates from blue whiting ( Micromesistius poutassou ) and their application in beverage fortification
- (2018) Sian Egerton et al. FOOD CHEMISTRY
- Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method
- (2018) Mehdi Abdollahi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Biochemical and physical characterizations of fish protein isolate and surimi prepared from fresh and frozen whole fish
- (2017) Yuka Kobayashi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems
- (2016) Arno G.B. Wouters et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Development of a customized whiteness index for dentistry based on CIELAB color space
- (2016) María del Mar Pérez et al. DENTAL MATERIALS
- Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin
- (2016) Xingfeng Xu et al. FOOD HYDROCOLLOIDS
- Physicochemical and Functional Properties of Protein Recovered from Fish Waste
- (2016) Irene Rodrigues Freitas et al. Journal of Aquatic Food Product Technology
- Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon ( Salmo salar ) by-products
- (2016) Tone Aspevik et al. PROCESS BIOCHEMISTRY
- Survival of Escherichia coli after Isoelectric Solubilization and Precipitation of Fish Protein
- (2016) L. R. LANSDOWNE et al. JOURNAL OF FOOD PROTECTION
- Nutritionally rich marine proteins from fresh herring by-products for human consumption
- (2014) Rasa Šližytė et al. PROCESS BIOCHEMISTRY
- Protein Oxidation: Basic Principles and Implications for Meat Quality
- (2013) Wangang Zhang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- The effect of natural antioxidants on haemoglobin-mediated lipid oxidation during enzymatic hydrolysis of cod protein
- (2013) Sigrun M. Halldorsdottir et al. FOOD CHEMISTRY
- Characterization of structural and functional properties of fish protein hydrolysates from surimi processing by-products
- (2013) Yongle Liu et al. FOOD CHEMISTRY
- Antioxidant and Functional Properties of Fish Protein Hydrolysates from Fresh Water Carp (Catla catla) as Influenced by the Nature of Enzyme
- (2013) K. Elavarasan et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel
- (2012) Suthasinee Yarnpakdee et al. FOOD CHEMISTRY
- Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens)
- (2011) Gholam Reza Shaviklo et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Protein Isolation from Gutted Herring (Clupea harengus) Using pH-Shift Processes
- (2010) Sofia K. Marmon et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Protein hydrolysates from meriga (Cirrhinus mrigala) egg and evaluation of their functional properties
- (2009) M. Chalamaiah et al. FOOD CHEMISTRY
- Removal of Lipids, Dioxins, and Polychlorinated Biphenyls during Production of Protein Isolates from Baltic Herring (Clupea harengus) Using pH-Shift Processes
- (2009) Sofia K. Marmon et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones
- (2009) Rasa Šližytė et al. PROCESS BIOCHEMISTRY
- Characterization of protein hydrolysates and lipids obtained from black scabbardfish (Aphanopus carbo) by-products and antioxidative activity of the hydrolysates produced
- (2009) I. Batista et al. PROCESS BIOCHEMISTRY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now