Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones

The focus on natural foods and “clean” labeled products is increasing and encourages development of new biobased ingredients. Fish solubles derived from downstream processing of side stream materials in the fish filleting industries have potential as emulsifiers based on their surface-active and emu...

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Detalles Bibliográficos
Autores principales: Steinsholm, Silje, Oterhals, Åge, Underhaug, Jarl, Aspevik, Tone
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824041/
https://www.ncbi.nlm.nih.gov/pubmed/33375534
http://dx.doi.org/10.3390/foods10010038

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824041/
https://www.ncbi.nlm.nih.gov/pubmed/33375534
http://dx.doi.org/10.3390/foods10010038

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