Influence of Delipidification on Protein Concentrate Extracted from Fish By-Products: Technical Process, Nutritional Value, and Amino Acid Bioaccessibility

IF 1.3 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Geodriane Zatta Cassol, Jonatã Henrique Rezende-de-Souza, Fabiola Helena Dos Santos Fogaça, Caroline Mellinger Silva, Sidney Pacheco, Jorge Luis Rodríguez Pérez, Maressa Caldeira Morzelle, Oscar Zalla Sampaio-Neto, Luciana Kimie Savay-da-Silva
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引用次数: 0

Abstract

Fish by-products were used to manufacture delipided fish protein concentrate (FPC), using Soxhlet method or single stage immersion, with n-hexane or anhydrous ethanol solvents. n-Hexane produced th...
脱脂对从鱼副产品中提取的浓缩蛋白质的影响:技术工艺、营养价值和氨基酸生物可及性
使用正己烷或无水乙醇溶剂,采用索氏法或单级浸泡法,利用鱼副产品生产二脂化鱼浓缩蛋白(FPC)。
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来源期刊
Journal of Aquatic Food Product Technology
Journal of Aquatic Food Product Technology 农林科学-食品科技
CiteScore
3.50
自引率
6.20%
发文量
77
审稿时长
7 months
期刊介绍: The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.
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