The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens)

Journal of the Science of Food and Agriculture

Volumn 90, Issue 12, 2010, Pages 2133-2143

  Shaviklo, Gholam Reza ^a   Thorkelsson, Gudjon ^a,b   Arason, Sigurjon ^a,b   Kristinsson, Hordur G ^b,c   Sveinsdottir, Kolbrun ^b  

^a UNIVERSITY OF ICELAND   (Iceland)

^b Matis ohf Iceland   (Iceland)

^c UNIVERSITY OF FLORIDA   (United States)

Author keywords

Fish protein powder; Freeze drying; Lyoprotectants; Saithe; Sensory attributes; Spray drying

Indexed keywords

FISH PROTEIN; FOOD ADDITIVE; WATER;

ANIMAL; ARTICLE; DESICCATION; DIET; ELEMENTAL DIET; EMULSION; FOOD HANDLING; FREEZE DRYING; FUNCTIONAL FOOD; GADIFORMES; GEL; LIPID PEROXIDATION; METHODOLOGY; PHYSIOLOGY; POWDER; SEA FOOD; SOLUBILITY; STANDARD; VISCOSITY;

ANIMALS; DESICCATION; DIET; EMULSIONS; FISH PRODUCTS; FISH PROTEINS; FOOD ADDITIVES; FOOD HANDLING; FOOD, FORMULATED; FREEZE DRYING; FUNCTIONAL FOOD; GADIFORMES; GELS; LIPID PEROXIDATION; POWDERS; SOLUBILITY; VISCOSITY; WATER;

POLLACHIUS VIRENS;

EID: 77955944455     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4062     Document Type: Article

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