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Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration

by Steinsholm, Silje, Oterhals, Åge, Thoresen, Lars, Underhaug, Jarl, Kousoulaki, Katerina, Aspevik, Tone
Published in Journal of Food Science (2021)
“...Enzymatic protein hydrolysates based on side stream materials from the fish-filleting industry...”

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

by Steinsholm, Silje, Oterhals, Åge, Underhaug, Jarl, Aspevik, Tone
Published in Foods (2021)
“... in the fish filleting industries have potential as emulsifiers based on their surface-active and emulsion...”

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

by Steinsholm, Silje, Oterhals, Åge, Underhaug, Jarl, Aspevik, Tone
Published in Foods (2020)
“... in the fish filleting industries have potential as emulsifiers based on their surface-active and emulsion...”

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Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration

by Steinsholm, Silje, Oterhals, Åge, Thoresen, Lars, Underhaug, Jarl, Kousoulaki, Katerina, Aspevik, Tone
Published in Journal of Food Science (2021)
“...Enzymatic protein hydrolysates based on side stream materials from the fish-filleting industry...”

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5

Reduction in flavor‐intense components in fish protein hydrolysates by membrane filtration

by Steinsholm, Silje, Oterhals, Åge, Thoresen, Lars, Underhaug, Jarl, Kousoulaki, Katerina, Aspevik, Tone
Published in Journal of Food Science (2021)
“...Abstract Enzymatic protein hydrolysates based on side stream materials from the fish‐filleting...”

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