Utilization of Tuna Processing Byproducts: Protein Hydrolysate from Skipjack Tuna (Katsuwonus pelamis ) Viscera-Reference-Cited by-同舟云学术

Utilization of Tuna Processing Byproducts: Protein Hydrolysate from Skipjack Tuna (Katsuwonus pelamis ) Viscera

Published:2016-06-17 Issue:3 Volume:41 Page:e12970
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Klomklao S.¹,Benjakul S.²

Affiliation:

1. Department of Food Science and Technology, Faculty of Technology and Community Development; Thaksin University, Phatthalung Campus; Phatthalung 93210 Thailand

2. Department of Food Technology, Faculty of Agro-Industry; Prince of Songkla University; Hat Yai, Songkhla 90112 Thailand

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12970/fullpdf

Reference30 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysate by trinitrobenzensulfonic acid;Adler-Nissen;J. Agric. Food Chem.,1979

2. Enzymatic hydrolysis of crayfish processing by-products;Beak;J. Food Sci.,1995

3. Protein hydrolysates from Pacific whiting solid wastes;Benjakul;J. Agric. Food Chem.,1997

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