Properties of protein powder prepared from Cape hake by-products

Journal of Food Engineering

Volumn 108, Issue 2, 2012, Pages 268-275

  Pires, C ^a   Costa, S ^a   Batista, A P ^b   Nunes, M C ^b,c   Raymundo, A ^b,c   Batista, I ^a  

^a INSTITUTO PORTUGUÊS DO MAR E DA ATMOSFERA   (Portugal)

^b INSTITUTO PIAGET   (Portugal)

^c INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Cape hake by products; Dried fish protein; Emulsions; Functional properties; Gels; Rheology

Indexed keywords

DRYING; EMULSIFICATION; EMULSIONS; FISH PRODUCTS; GELS; LOW TEMPERATURE DRYING; RHEOLOGY; SODIUM COMPOUNDS;

ALKALINE EXTRACTION; FUNCTIONAL PROPERTIES; ISOELECTRIC PRECIPITATION; MYOFIBRILLAR PROTEINS; PEA PROTEIN ISOLATES; SOY PROTEIN CONCENTRATES; SURFACE HYDROPHOBICITY; VISCOELASTIC FUNCTIONS;

PROTEINS;

GLYCINE MAX; MERLUCCIUS CAPENSIS; PISUM SATIVUM; REXEA SOLANDRI;

EID: 80053576983     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.08.020     Document Type: Article

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