Effect of alkaline pH-shift processing on in vitro gastrointestinal digestion of herring (Clupea harengus) fillets

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 214-219

  Marmon, Sofia K ^a   Undeland, Ingrid ^a  

^a CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

Alkaline; Gastrointestinal; Herring; Hydrolysis; In vitro digestion; Isolate; Oxidation; pH Shift; Precipitation; Protein; Salt solubility; Solubilisation

Indexed keywords

ALKALINE; GASTROINTESTINAL; HERRING; IN-VITRO; ISOLATE; PH-SHIFT; SALT SOLUBILITY; SOLUBILISATION;

AMINO ACIDS; HYDROLYSIS; OXIDATION; PH EFFECTS; PRECIPITATION (CHEMICAL); PROTEINS; SOLUBILITY;

ALKALINITY;

AMINO ACID; POLYPEPTIDE;

ALKALINITY; ARTICLE; ATLANTIC HERRING; DIGESTION; HYDROLYSIS; IN VITRO STUDY; LIPID OXIDATION; NONHUMAN; OXIDATION; PROTEIN CARBONYLATION; PROTEIN DEGRADATION; PROTEIN ISOLATION; RAW FOOD; SOLUBILITY;

ANIMALS; DIGESTION; FISH PROTEINS; FISHES; FOOD HANDLING; GASTROINTESTINAL TRACT; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; MODELS, BIOLOGICAL; MUSCLE PROTEINS; SEAFOOD; SOLUBILITY;

CLUPEA HARENGUS; CLUPEIDAE;

EID: 84870162235     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.035     Document Type: Article

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