Enzymatic Hydrolysis of Blue Whiting (Micromesistius poutassou); Functional and Bioactive Properties

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Geirsdottir, Margret ^a,d   Sigurgisladottir, Sjofn ^a   Hamaguchi, Patricia Y ^a   Thorkelsson, Gudjon ^a,b   Johannsson, Ragnar ^a   Kristinsson, Hordur G ^a,c   Kristjansson, Magnus M ^b  

^a Icelandic Food and Biotech R and D   (Iceland)

^b UNIVERSITY OF ICELAND   (Iceland)

^c UNIVERSITY OF FLORIDA   (United States)

^d NONE   (Iceland)

Author keywords

ACE; Bioactive properties; Blue whiting; Enzyme hydrolysis; Functional properties

Indexed keywords

DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; EMULSIFYING AGENT; FISH PROTEIN; FOOD ADDITIVE; PROTEIN HYDROLYSATE; SUBTILISIN; VEGETABLE OIL; WATER;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; EMULSION; GADIFORMES; HYDROLYSIS; ISOLATION AND PURIFICATION; METABOLISM; PH; PHYSICAL CHEMISTRY; SALT INTAKE; SOLUBILITY;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; COLOR; EMULSIFYING AGENTS; EMULSIONS; FISH PROTEINS; FOOD ADDITIVES; GADIFORMES; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; PROTEIN HYDROLYSATES; SODIUM CHLORIDE, DIETARY; SOLUBILITY; SUBTILISINS; WATER;

MICROMESISTIUS POUTASSOU;

EID: 78651421813     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01877.x     Document Type: Article

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