Overcoming current challenges in commercial applications of fish protein isolates in food and feed systems: a review

Author:

Shaviklo Amir RezaORCID,Etemadian Yasaman

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference47 articles.

1. Abdollahi M, Undeland I (2018) Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products. Food Bioprocess Technol 11:1733–1749

2. Ananey-Obiri D, Tahergorabi R (2018) Development and characterization of fish-based superfoods. In: Shiomi N (ed) Current topics on superfoods. IntechOpen, Rijeka. https://doi.org/10.5772/intechopen.73588

3. Batista I (1999) Recovery of proteins from fish waste products by alkaline extraction. Eur Food Res Technol 210:84–89

4. Borda D, Nicolau AI, Raspor P (2018) Trends in fish processing technologies. CRC press, Taylor and Francis group, Boca Raton, p 331

5. Cheetangdee N (2017) Characteristic of sausages as influenced by partial replacement of pork back-fat using pre-emulsified soybean oil stabilized by fish proteins isolate. Agric Nat Res 51:310–318

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