Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 777-785

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

^a OREGON STATE UNIVERSITY   (United States)

^b WEST VIRGINIA UNIVERSITY   (United States)

Author keywords

Algae oil; Fatty acid profile; Fish oil; Fish processing by products; Flaxseed oil; Functional food products; Isoelectric solubilisation precipitation; Krill oil; Protein isolate

Indexed keywords

ALGAE OIL; FATTY ACID PROFILES; FISH OIL; FISH PROCESSING; FLAXSEED OIL; FUNCTIONAL FOOD PRODUCTS; KRILL OIL; PROTEIN ISOLATES; SOLUBILISATION;

ALGAE; BLENDING; CHEMICAL PROPERTIES; FISH; FISH PRODUCTS; FLAX; GELS; OILSEEDS; POLYUNSATURATED FATTY ACIDS; PROTEINS; RECOVERY;

OILS AND FATS;

ASTAXANTHIN; FISH OIL; FISH PROTEIN; LINSEED OIL; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; SATURATED FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ALGA; ARTICLE; ATHEROGENESIS; CONTROLLED STUDY; FOOD PROCESSING; FOOD TEXTURE; GEL; HEAT TREATMENT; ISOELECTRIC SOLUBILIZATION PRECIPITATION; KRILL; LINSEED; LIPID COMPOSITION; LIPID OXIDATION; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION; PROTEIN ISOLATION; RAINBOW TROUT; SEA FOOD; SHEAR STRESS; THROMBOGENICITY;

ANIMALS; CHEMICAL PRECIPITATION; FATTY ACIDS, OMEGA-3; FISH PRODUCTS; FISH PROTEINS; FISHES; FOOD HANDLING; FUNCTIONAL FOOD; GELS; LIPIDS; OXIDATION-REDUCTION; PROTEIN HYDROLYSATES; SOLUBILITY;

ALGAE; EUPHAUSIACEA;

EID: 84875913753     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.077     Document Type: Article

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