| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602132 | Food Chemistry | 2013 | 9 Pages |
Abstract
⺠Functional seafood was developed from protein isolate. ⺠Isolate was recovered by isoelectric solubilisation/precipitation from whole fish. ⺠Functional food was enhanced with Ï-3 PUFAs. ⺠Lipid oxidation and protein degradation were acceptable while texture was good.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Reza Tahergorabi, Sarah K. Beamer, Kristen E. Matak, Jacek Jaczynski,