Concentration of Aqueous Residue from Isada Krill Using Freezing-Thawing Technique
Author:
Affiliation:
1. Faculty of Bioenvironmental Science, Kyoto University of Advanced Science
2. Faculty of Agriculture, Kagawa University
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/20/3/20_19558T/_pdf
Reference14 articles.
1. 1) S. Kimura; Krill and its utilization (in Japanese), Kagaku to Seibutsu, 13, 432-441 (1975).
2. 2) Y. Endo; Ecological study of krills in the Sanriku area (in Japanese), PhD Thesis, Tohoku Univ., 1981.
3. 3) J. C. Tou, J. Jaczynski, Y-C. Chen; Krill for human consumption: Nutritional value and potential health benefits. Nutr. Rev., 65, 63-77 (2007).
4. 4) T. Konno, S. Miyata; Development of processing technology of Isada krill, Euphausia pacifica. Bull. Iwate Pref. Fidh. Tech. Center, 3, 71-81 (2003).
5. 5) H. Yamada, S. Kikuchi, M. Hakozaki, K. Motodate, N. Nagahora, M. Hirose; 8-Hydroxyeicosapentaenoic acid decreases plasm and hepatic triglycerides via activation of peroxisome proliferator-activated receptor alph in high-fat diet-indeced obese mice. J. Lipids, 2016, Article ID 7498508 (2016).
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