The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus ) during smoking and drying-Reference-Cited by-同舟云学术

The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus ) during smoking and drying

Published:2019-02-27 Issue:4 Volume:7 Page:1446-1454
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Odoli Cyprian Ogombe¹^ORCID,Oduor‐Odote Peter²,Arason Sigurjon³⁴

Affiliation:

1. Kenya Marine & Fisheries Research Institute, Baringo Station Kampi ya Samaki Kenya

2. Kenya Marine & Fisheries Research Institute, Mombasa Centre Mombasa Kenya

3. Department of Food Science University of Iceland Reykjavik Iceland

4. Matis ohf./Icelandic Food and Biotech Research & Development Reykjavik Iceland

Funder

United Nations University

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.980

Reference31 articles.

1. Effects of Hot Smoking and Sun Drying processes on Nutritional Composition of Giant Tiger Shrimp (Penaeus monodon, Fabricius, 1798)

2. Changes of electrophoretic protein profiles of smoked and marinated Rainbow Trout (Oncorhynchus mykiss) during refrigerated storage;Baylan M.;Journal of Agricultural Sciences,2015

3. Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling

4. DETERMINATION OF SH- AND SS-GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT

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