Preparation of protein powder from the liver of Yellowfin tuna (Thunnus albacores): a comparison of acid- and alkali-aided pH-shifting
Author:
Affiliation:
1. Ltd. – CIRS Group, China
2. China Jiliang University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst40120.pdf
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3. Physicochemical and functional properties of livetins fraction from hen egg yolk;Chalamaiah M.;Food Bioscience,2017
4. Effects of acid and alkali treatment on the properties of proteins recovered from whole gutted grass carp (ctenopharyngodon idellus) using isoelectric solubilization/precipitation;Chen D.;Journal of Food Quality,2016
5. Overview on status and technological advances in tuna aquaculture around the world;Daniel D.;Advances in Tuna Aquaculture,2016
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