Chemical composition and functional properties of roe concentrates from skipjack tuna (Katsuwonus pelamis) by cook‐dried process

The objective of this study was to investigate physicochemical properties of protein concentrate from skipjack tuna roe by a cook‐dried (boiled or steamed‐dried) process, and to evaluate their food functional properties. The yields of boil‐dried concentrate (BDC) and steam‐dried concentrate (SDC) pr...

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Detalles Bibliográficos
Autores principales: Yoon, In Seong, Lee, Gyoon‐Woo, Kang, Sang In, Park, Sun Young, Lee, Jung Suck, Kim, Jin‐Soo, Heu, Min Soo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6060894/
https://www.ncbi.nlm.nih.gov/pubmed/30065829
http://dx.doi.org/10.1002/fsn3.676

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6060894/
https://www.ncbi.nlm.nih.gov/pubmed/30065829
http://dx.doi.org/10.1002/fsn3.676

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