Impact of pretreatment‐assisted enzymatic extraction on recovery, physicochemical and rheological properties of oil from Labeo rohita head-Reference-Cited by-同舟云学术

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Impact of pretreatment‐assisted enzymatic extraction on recovery, physicochemical and rheological properties of oil from Labeo rohita head

Published:2019-01-07 Issue:3 Volume:42 Page:e12990
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Bruno Siewe Fabrice¹,Kudre Tanaji G.¹^ORCID,Bhaskar N.¹

Affiliation:

1. Department of Meat and Marine SciencesCSIR‐Central Food Technological Research Institute Mysuru India

Funder

Science and engineering research board, DST, Delhi

Department of Biotechnology (DBT), India and World Academy of Sciences (TWAS), Italy

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12990

Reference34 articles.

1. Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil

2. Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease

3. [30] Microsomal lipid peroxidation

4. Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage

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