Amino Acid Composition, Volatile Compounds and Bioavailability of Biocalcium Powders from Salmon Frame as Affected by Pretreatment-Reference-Cited by-同舟云学术

Amino Acid Composition, Volatile Compounds and Bioavailability of Biocalcium Powders from Salmon Frame as Affected by Pretreatment

Published:2019-07-08 Issue:7 Volume:28 Page:772-780
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Idowu Anthony Temitope¹,Benjakul Soottawat¹,Sae-Leaw Thanasak¹,Sookchoo Pornsatit²,Kishimura Hideki³,Suzuki Nobuo⁴,Kitani Yoichiro⁴

Affiliation:

1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand

2. Department of Material Product Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand

3. Laboratory of Marine chemical Resource Science Development, Faculty of Fisheries, Sciences, Hokkaido University, Hakodate, Hokkaido, Japan

4. Noto Marine Laboratory, Institute of Nature and Environmental Technology, Kanazawa University, Noto-cho, Ishikawa, Japan

Funder

National Research Council of Thailand

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2019.1639235

Reference30 articles.

1. AOAC. 2000. Official Methods of Analysis of the Association of Official Analytical Chemists (16th ed). Washington, DC: Association of Official Analytical Chemists, Inc.

2. Fish Gelatin

3. Characteristics of Biocalcium from Pre-cooked Skipjack Tuna Bone as Affected by Different Treatments

4. Characteristics of Biocalcium Powders from Pre-Cooked Tongol (Thunnus tonggol) and Yellowfin (Thunnus albacores) Tuna Bones

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