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Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products
High acid-consumption and lipid oxidation are challenges when recovering functional proteins from herring co-products via pH-shift-processing. Here, lingonberry press-cake (LP), which is abundant in organic acids and phenolics, was added to alkali-solubilized herring-co-product-proteins (2.5–30 % LP...
Главные авторы: | , , , |
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Формат: | Online Статья Текст |
Язык: | English |
Опубликовано: |
Elsevier
2023
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Предметы: | |
Online-ссылка: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9941359/ https://www.ncbi.nlm.nih.gov/pubmed/36824149 http://dx.doi.org/10.1016/j.fochx.2023.100592 |