Functional food products made from fish protein isolate recovered with isoelectric solubilization/precipitation

LWT

Volumn 48, Issue 1, 2012, Pages 89-95

  Tahergorabi, Reza ^a   Beamer, Sarah K ^a   Matak, Kristen E ^a   Jaczynski, Jacek ^a  

^a WEST VIRGINIA UNIVERSITY   (United States)

Author keywords

Functional food; Isoelectric solubilization precipitation; Omega 3 polyunsaturated oil; Physicochemical properties; Product development; Protein isolates; Value added food

Indexed keywords

ALGAE; COLOR; FISH; GELATION; GELS; MEATS; OILS AND FATS; PHYSICOCHEMICAL PROPERTIES; POLYUNSATURATED FATTY ACIDS; POTASSIUM; POTASSIUM COMPOUNDS; PRODUCT DEVELOPMENT; PROTEINS; RECOVERY; SODIUM; SOLUBILITY; TEXTURES;

COLOR AND TEXTURES; GELATION PROPERTIES; ISOELECTRIC SOLUBILIZATION/PRECIPITATION; OMEGA-3 POLYUNSATURATED FATTY ACIDS; OMEGA-3 POLYUNSATURATED OIL; PROTEIN ISOLATES; TEXTURE PROFILE ANALYSIS; VALUE-ADDED FOODS;

FUNCTIONAL FOOD;

ALGAE; DECAPODA (CRUSTACEA); EUPHAUSIACEA; SALMONIDAE;

EID: 84859593946     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.02.018     Document Type: Article

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