Effects of hydrogen peroxide and of sulphite and humidity on the amino acid composition and digestibility of fish protein-Reference-Cited by-同舟云学术

Effects of hydrogen peroxide and of sulphite and humidity on the amino acid composition and digestibility of fish protein

Published:1983-06 Issue:6 Volume:34 Page:619-626
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Raksakulthai Nongnuch,Aksnes Anders,Njaa Leif R.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference17 articles.

1. EFFECT OF HYDROGEN PEROXIDE ON THE COLOR, COMPOSITION AND NUTRITIVE QUALITY OF FPC (FISH PROTEIN CONCENTRATE)

2. Studies in rats on the nutritional value of hydrogen peroxide-treated fish protein and the utilization of oxidized sulphur-amino acids

3. ; ; ; The use of dilute solutions of hydrogen peroxide to whiten fish flesh. In Advances in Fish Science and Technology (Ed), Fishing News Books Ltd., Farnham, Surrey, 1980, pp. 242–250.

4. Oxidation of methionine. Effects of hydrogen peroxide alone and in combination with iodide and selenite

5. Methionine sulphoxide as a source of sulphur-containing amino acids for the young rat

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Colour improvement of common carp (Cyprinus carpio) fillets by hydrogen peroxide for surimi production;International Journal of Food Science & Technology;2008-09

2. Effect of soaking with hydrogen peroxide and carbonate/bicarbonate buffer solutions on chemical composition and protein extractability of desalted cod;European Food Research and Technology;2007-02-24

3. Increased processed flesh yield by recovery from marine by-products;Maximising the Value of Marine By-Products;2007

4. The improved whitening of cod and haddock flaps using hydrogen peroxide;Journal of the Science of Food and Agriculture;1999-05-01

5. Utilisation of free and protein-bound methionine sulphoxide by the chicken;Journal of the Science of Food and Agriculture;1989