Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment
Published in: | Journal of Food Processing and Preservation |
---|---|
Main Authors: | , , , , |
Other Authors: | , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Wiley
2018
|
Subjects: | |
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 |
id |
crwiley:10.1111/jfpp.13620 |
---|---|
record_format |
openpolar |
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 |
_version_ |
1766360369714954240 |