Preparation and characteristics of squid pen β-chitin prepared under optimal deproteinisation and demineralisation condition

International Journal of Food Science and Technology

Volumn 48, Issue 3, 2013, Pages 571-577

  Youn, Dal Kyoung ^a   No, Hong Kyoon ^a   Prinyawiwatkul, Witoon ^b  

^a Catholic University of Daegu   (South Korea)

^b LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Binding capacity; Chitin; Demineralisation; Deproteinisation; Squid pen

Indexed keywords

BINDING CAPACITIES; BULK DENSITY; DEGREE OF ACETYLATION; DEMINERALISATION; DEPROTEINISATION; OPTIMAL CONDITIONS; PACIFICA; ROOM TEMPERATURE;

AMINO ACIDS; OPTIMIZATION; PARTICLE SIZE; SHELLFISH;

CHITIN;

CEPHALOPODA; TODARODES;

EID: 84873056786     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12001     Document Type: Article

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