Use of response surface methodology to describe the combined effects of pH, temperature and E/S ratio on the hydrolysis of dogfish ( Squalus acanthias ) muscle-Reference-Cited by-同舟云学术

Use of response surface methodology to describe the combined effects of pH, temperature and E/S ratio on the hydrolysis of dogfish ( Squalus acanthias ) muscle

Published:1996-10 Issue:5 Volume:31 Page:419-426
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:International Journal of Food Science & Technology

Author:

Diniz Fabio M.¹,Martin Antonio M.¹

Affiliation:

1. Department of Biochemistry, Memorial University of Newfoundland, St John's, Newfoundland, Canada A1B 39

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2621.1996.00351.x

Reference36 articles.

1. Adler-Nissen, J. (1976). Enzymatic hydrolysis of proteins for increased solubility.Journal of Agricultural Food Chemistry, 24 (6), 1090-1093.

2. Adler-Nissen, J. (1977). Enzymatic hydrolysis of fish proteins.Process Biochemistry, 12 , 18-23, 32.

3. Adler-Nissen, J. (1986).Enzymic Hydrolysis of Food Proteins. Pp. 9-24, 57-109, 110-131. Barking, UK: Elsevier Applied Science Publishers.

4. Anonymous (1978).Hydrolysis of Food Protein in the Laboratory, a Laboratory Procedure, IB 102e.GB. Bagsvaerd, Denmark: Novo Industri A/S.

5. Anonymous (1988).Alcalase?Food Grade, B 318b-GB 2000. Bagsvaerd, Denmark: Novo Industri A/S.

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