Search Results

A cold active transglutaminase from Antarctic krill ( Euphausia superba ): Purification, characterization and application in the modification of cold-set gelatin gel

by Zhang, Yi, He, Shudong, Simpson, Benjamin K.
Published in Food Chemistry (2017)

Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches

by Fan, HuiYin, Dumont, Marie-Josée, Simpson, Benjamin K.
Published in Journal of Food Science and Technology (2017)

Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches

by Fan, HuiYin, Dumont, Marie-Josée, Simpson, Benjamin K.
Published in Journal of Food Science and Technology (2017)

Preparation and physicochemical characterization of films prepared with salmon skin gelatin extracted by a trypsin-aided process

by Fan, Hui Yin, Dumont, Marie-Josée, Simpson, Benjamin K.
Published in Current Research in Food Science (2020)

Synthesis of acylglycerols from ω−3 fatty acids and conjugated linoleic acid isomers

by Zuta, Charles P., Simpson, Benjamin K., Yeboah, Faustinus K.
Published in Biotechnology and Applied Biochemistry (2006)

Effect of Pressure Shift Freezing, Air-blast Freezing and Storage on Some Biochemical and Physical Properties of Turbot (Scophthalmus maximus)

by Chevalier, Dominique, Sequeira-Munoz, Amaral, Le Bail, Alain, Simpson, Benjamin K, Ghoul, Mohamed
Published in LWT - Food Science and Technology (2000)

Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus)

by Chevalier, Dominique, Sequeira-Munoz, Amaral, Le Bail, Alain, Simpson, Benjamin K, Ghoul, Mohamed
Published in Innovative Food Science & Emerging Technologies (2000)

Production of chitin and chitosan from crustacean waste and their use as a food processing aid

by Gagné, Nellie
Published 1993