Seafood Enzymes: Biochemical Properties and Their Impact on Quality

Food Biochemistry and Food Processing: Second Edition

Volumn , Issue , 2012, Pages 263-284

  Klomklao, Sappasith ^a   Benjakul, Soottawat ^b   Simpson, Benjamin K ^c  

^a THAKSIN UNIVERSITY   (Thailand)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^c MCGILL UNIVERSITY   (Canada)

Author keywords

Enzymes from seafood, new applications in food processing; Fish lipase applications, and biotechnological applications; Marine animals and muscle proteases; Proteases for growth, survival, and metabolic functions; Proteases, most studied of enzymes in industrial bioprocessing; Seafood enzymes, biochemical properties and impact on quality; TMAOase inhibition, preventing loss of frozen fish quality; TMAOase, purification and characterization; Transglutaminase, and acyl transfer catalysis; Transglutaminase, PPO, TMAOases

Indexed keywords

EID: 84886124701     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118308035.ch14     Document Type: Chapter

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