Effect of Pulsed Electric Field‐Assisted Process in Combination with Porcine Lipase on Defatting of Seabass Skin-Reference-Cited by-同舟云学术

Effect of Pulsed Electric Field‐Assisted Process in Combination with Porcine Lipase on Defatting of Seabass Skin

Published:2019-06-19 Issue:7 Volume:84 Page:1799-1805
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Chotphruethipong Lalita¹,Aluko Rotimi E.²^ORCID,Benjakul Soottawat¹^ORCID

Affiliation:

1. Dept. of Food Technology, Faculty of Agro‐IndustryPrince of Songkla Univ. Hat Yai Songkhla 90112 Thailand

2. Dept. of Food and Human Nutritional SciencesUniv. of Manitoba Winnipeg Manitoba Canada R3T 2N2

Funder

Thailand Research Fund

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14687

Reference27 articles.

1. Pancreatic lipase selectively hydrolyses DPA over EPA and DHA due to location of double bonds in the fatty acid rather than regioselectivity

2. Hydrolysis of used frying palm olein and sunflower oil catalyzed by porcine pancreatic lipase

3. Food processing by pulsed electric fields. II. Biological aspects

4. Production and characterization of odorless antioxidative hydrolyzed collagen from seabass (Lates calcarifer) skin without descaling;Benjakul S.;Waste and Biomass Valorization,2017

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