Related references
Note: Only part of the references are listed.Functional and nutritional characteristics of proteins and lipids recovered by isoelectric processing of fish by-products and low-value fish: A review
C. K. Gehring et al.
FOOD CHEMISTRY (2011)
Valorisation of natural extracts from marine source focused on marine by-products: A review
Vincenza Ferraro et al.
FOOD RESEARCH INTERNATIONAL (2010)
Dehydration of Pollock Skin Prior to Gelatin Production
Cindy K. Bower et al.
JOURNAL OF FOOD SCIENCE (2010)
Physical, Mechanical, and Barrier Properties of Carp and Mammalian Skin Gelatin Films
George Ninan et al.
JOURNAL OF FOOD SCIENCE (2010)
Calcium from salmon and cod bone is well absorbed in young healthy men: a double-blinded randomised crossover design
Marian K. Malde et al.
NUTRITION & METABOLISM (2010)
Development and biological activities of marine-derived bioactive perptides: A review
Se-Kwon Kim et al.
JOURNAL OF FUNCTIONAL FOODS (2010)
Mechanical properties of mammalian and fish gelatins based on their weight average molecular weight and molecular weight distribution
Jonhard Eysturskaro et al.
FOOD HYDROCOLLOIDS (2009)
Structural and mechanical properties of fish gelatin as a function of extraction conditions
Jonhard Eysturskard et al.
FOOD HYDROCOLLOIDS (2009)
Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins
A. A. Karim et al.
FOOD HYDROCOLLOIDS (2009)
Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis
Jae-Young Je et al.
FOOD RESEARCH INTERNATIONAL (2009)
Flocculation-enhanced protein recovery from fish processing by-products by isoelectric solubilization/precipitation
Latif Taskaya et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones
Rasa Slizyte et al.
PROCESS BIOCHEMISTRY (2009)
Fish gelatin: a renewable material for developing active biodegradable films
M. C. Gomez-Guillen et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2009)
Autolysis-assisted production of fish protein hydrolysates with antioxidant properties from Pacific hake (Merluccius productus)
Anusha G. P. Samaranayaka et al.
FOOD CHEMISTRY (2008)
Characteristic and antioxidant activity of retorted gelatin hydrolysates from cobia (Rachycentron canadum) skin
Jing-Long Yang et al.
FOOD CHEMISTRY (2008)
Comparative study on antioxidative activity of yellow stripe trevally protein hydrolysate produced from Alcalase and Flavourzyme
Vilailak Klompong et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)
Thermal properties and applications of the Arrhenius equation for evaluating viscosity and oxidation rates of unrefined pollock oil
Subramaniam Sathivel et al.
JOURNAL OF FOOD ENGINEERING (2008)
Nutritional composition of soluble and insoluble fractions obtained by enzymatic hydrolysis of fish-raw materials
Bjorn Liaset et al.
PROCESS BIOCHEMISTRY (2008)
Amino acid, fatty acid, and mineral profiles of materials recovered from rainbow trout (Oncorhynchus mykiss) processing by-products using isoelectric solubilization/precipitation
Y. -C. Chen et al.
JOURNAL OF FOOD SCIENCE (2007)
Protein recovery from rainbow trout (Oncorhynchus mykiss) processing byproducts via isoelectric swolubilization/precipitation and its gelation properties as affected by functional additives
Yi-Chen Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin
Jan Arne Arnesen et al.
BIORESOURCE TECHNOLOGY (2007)
Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type
Vilailak Klompong et al.
FOOD CHEMISTRY (2007)
Stability, sterility, coagulation, and immunologic studies of salmon coagulation proteins with potential use for mammalian wound healing and cell engineering
Ivo Laidmae et al.
BIOMATERIALS (2006)
The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation
Sirima Dissaraphong et al.
BIORESOURCE TECHNOLOGY (2006)
Geographical and seasonal differences in lipid composition and relative weight of by-products from gadiform species
E. Falch et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)
Effect of pH-shift processing and surimi processing on Atlantic croaker (Micropogonias undulates) muscle proteins
H. G. Kristinsson et al.
JOURNAL OF FOOD SCIENCE (2006)
Antiproliferative activity of fish protein hydrolysates on human breast cancer cell lines
L Picot et al.
PROCESS BIOCHEMISTRY (2006)
Bioactive compounds from marine processing byproducts - A review
SK Kim et al.
FOOD RESEARCH INTERNATIONAL (2006)
Enzymatic hydrolysis of cod (Gadus morhua) by-products - Optimization of yield and properties of lipid and protein fractions
R Slizyte et al.
PROCESS BIOCHEMISTRY (2005)
Hydrolysates from Atlantic cod (Gadus morhua L.) viscera as components of microbial growth media
SI Aspmo et al.
PROCESS BIOCHEMISTRY (2005)
Composition of fatty acids and lipid classes in bulk products generated during enzymic hydrolysis of cod (Gadus morhua) by-products
E Dauksas et al.
PROCESS BIOCHEMISTRY (2005)
Characteristics of protein fractions generated from hydrolysed cod (Gadus morhua) by-products.
R Slizyte et al.
PROCESS BIOCHEMISTRY (2005)
A novel anticoagulant purified from fish protein hydrolysate inhibits factor XIIa and platelet aggregation
N Rajapakse et al.
LIFE SCIENCES (2005)
Physical and rheological properties of fish gelatin compared to mammalian gelatin
IJ Haug et al.
FOOD HYDROCOLLOIDS (2004)
Solubilisation of proteins from rayfish residues by endogenous and commercial enzymes
L Pastoriza et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2004)
Physical behaviour of fish gelatin-κ-carrageenan mixtures
IJ Haug et al.
CARBOHYDRATE POLYMERS (2004)
Effect of low and high pH treatment on the functional properties of cod muscle proteins
HG Kristinsson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Chemical composition and theoretical nutritional evaluation of the produced fractions from enzymic hydrolysis of salmon frames with Protamex™
B Liaset et al.
PROCESS BIOCHEMISTRY (2003)
Interaction of tocopherols and phenolic compounds with membrane lipid components:: Evaluation of their antioxidant activity in a liposomal model system
ME Gutiérrez et al.
LIFE SCIENCES (2003)
Purification and characterization of a new lectin from the hard roe of skipjack tuna, Katsuwonus pelamis
WK Jung et al.
INTERNATIONAL JOURNAL OF BIOCHEMISTRY & CELL BIOLOGY (2003)
Utilisation of cod backbone by biochemical fractionation
A Gildberg et al.
PROCESS BIOCHEMISTRY (2002)
In vitro binding of bile acids by soy protein, pinto beans, black beans and wheat gluten
TS Kahlon et al.
FOOD CHEMISTRY (2002)
Purification of salmon clotting factors and their use as tissue sealants
LZ Wang et al.
THROMBOSIS RESEARCH (2000)
Contribution of lipid oxidation to bitterness and loss of free amino acids in the autolytic extract from fish wastes: Effective utilization of fish wastes
CC Liu et al.
FISHERIES SCIENCE (2000)
Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases
HG Kristinsson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Share Paper
