Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment

Bibliographic Details
Published in:Journal of Food Processing and Preservation
Main Authors: C. K. Rajendran, Subin R., Mohan, Aishwarya, Khiari, Zied, Udenigwe, Chibuike C., Mason, Beth
Other Authors: Nova Scotia Research Innovation Trust, NSGS, Mitacs
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 2018
Subjects:
General Chemical Engineering
General Chemistry
Food Science
Atlantic salmon
Online Access:http://dx.doi.org/10.1111/jfpp.13620
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.13620
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13620/fullpdf
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spelling crwiley:10.1111/jfpp.13620 2023-05-15T15:29:55+02:00 Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment C. K. Rajendran, Subin R. Mohan, Aishwarya Khiari, Zied Udenigwe, Chibuike C. Mason, Beth Nova Scotia Research Innovation Trust NSGS Mitacs 2018 http://dx.doi.org/10.1111/jfpp.13620 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.13620 http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13620/fullpdf en eng Wiley http://doi.wiley.com/10.1002/tdm_license_1.1 http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Processing and Preservation volume 42, issue 6, page e13620 ISSN 0145-8892 General Chemical Engineering General Chemistry Food Science journal-article 2018 crwiley https://doi.org/10.1111/jfpp.13620 2022-09-05T03:52:12Z Article in Journal/Newspaper Atlantic salmon Wiley Online Library (via Crossref) Journal of Food Processing and Preservation 42 6 e13620
institution Open Polar
collection Wiley Online Library (via Crossref)
op_collection_id crwiley
language English
topic General Chemical Engineering
General Chemistry
Food Science
spellingShingle General Chemical Engineering
General Chemistry
Food Science
C. K. Rajendran, Subin R.
Mohan, Aishwarya
Khiari, Zied
Udenigwe, Chibuike C.
Mason, Beth
Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment
topic_facet General Chemical Engineering
General Chemistry
Food Science
author2 Nova Scotia Research Innovation Trust
NSGS
Mitacs
format Article in Journal/Newspaper
author C. K. Rajendran, Subin R.
Mohan, Aishwarya
Khiari, Zied
Udenigwe, Chibuike C.
Mason, Beth
author_facet C. K. Rajendran, Subin R.
Mohan, Aishwarya
Khiari, Zied
Udenigwe, Chibuike C.
Mason, Beth
author_sort C. K. Rajendran, Subin R.
title Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment
title_short Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment
title_full Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment
title_fullStr Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment
title_full_unstemmed Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment
title_sort yield, physicochemical, and antioxidant properties of atlantic salmon visceral hydrolysate: comparison of lactic acid bacterial fermentation with flavourzyme proteolysis and formic acid treatment
publisher Wiley
publishDate 2018
url http://dx.doi.org/10.1111/jfpp.13620
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.13620
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13620/fullpdf
genre Atlantic salmon
genre_facet Atlantic salmon
op_source Journal of Food Processing and Preservation
volume 42, issue 6, page e13620
ISSN 0145-8892
op_rights http://doi.wiley.com/10.1002/tdm_license_1.1
http://onlinelibrary.wiley.com/termsAndConditions#vor
op_doi https://doi.org/10.1111/jfpp.13620
container_title Journal of Food Processing and Preservation
container_volume 42
container_issue 6
container_start_page e13620
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