Isolation and characterization of carotenoproteins from crayfish (Procambarus clarkii)

Food Chemistry

Volumn 82, Issue 4, 2003, Pages 559-566

  Cremades, Olga ^a   Parrado, Juan ^a   Alvarez Ossorio, Mari Carmen ^a   Jover, Maria ^a   Collantes de Terán, Laura ^a   Gutierrez, Juan Francisco ^a   Bautista, Juan ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Astaxanthin; Carotenoids; Carotenoproteins; Crayfish; Procambarus clarkii; Repeated batch fermentation

Indexed keywords

AMINO ACID; ASTAXANTHIN; CAROTENE; CAROTENOPROTEIN; CHITIN; LACTIC ACID; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID;

AMINO ACID COMPOSITION; ARTICLE; BATCH PROCESS; CONTROLLED STUDY; CRAYFISH; ENZYMATIC DEGRADATION; FERMENTATION; FILTRATION; FOOD ANALYSIS; FOOD COMPOSITION; MALNUTRITION; NONHUMAN; NUTRITIONAL VALUE; PROTEIN ANALYSIS; PROTEIN CONTENT; PROTEIN DEGRADATION; PROTEIN ISOLATION; SEPARATION TECHNIQUE; SOLID;

ANIMALIA; ASTACOIDEA; PROCAMBARUS; PROCAMBARUS CLARKII; SALMONIDAE;

EID: 0038302428     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00011-6     Document Type: Article

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