A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation

Journal of the Science of Food and Agriculture

Volumn 92, Issue 12, 2012, Pages 2534-2542

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

^a WEST VIRGINIA UNIVERSITY   (United States)

^b West Virginia University Extension Service   (United States)

Author keywords

Chicken meat; Food product development; Functional food; Isoelectric solubilization precipitation; Omega 3 rich oils

Indexed keywords

FLAVORING AGENT; MUSCLE PROTEIN; OMEGA 3 FATTY ACID;

ANIMAL; ARTICLE; CARDIOVASCULAR DISEASE; CHICKEN; COLOR; DIET; DIETARY FIBER; FAT INTAKE; FLOW KINETICS; FUNCTIONAL FOOD; GEL; HEAT; HUMAN; MEAT; MECHANICAL STRESS; PRECIPITATION; PROTEIN DENATURATION; PROTEIN INTAKE; SKELETAL MUSCLE; SOLUBILITY;

ANIMALS; CARDIOVASCULAR DISEASES; CHEMICAL PRECIPITATION; CHICKENS; COLOR; DIET; DIETARY FATS; DIETARY FIBER; DIETARY PROTEINS; FATTY ACIDS, OMEGA-3; FLAVORING AGENTS; FUNCTIONAL FOOD; GELS; HOT TEMPERATURE; HUMANS; MEAT PRODUCTS; MUSCLE PROTEINS; MUSCLE, SKELETAL; PROTEIN DENATURATION; RHEOLOGY; SOLUBILITY; STRESS, MECHANICAL;

ALGAE; COLUMBA; SOLANUM TUBEROSUM;

EID: 84864823650     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5668     Document Type: Article

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