Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Hui Yin Fan"'
Publikováno v:
Current Research in Food Science, Vol 3, Iss , Pp 146-157 (2020)
The recovery of gelatins from Atlantic salmon (Salmo salar) skin for film formation and characterization was studied. Fish skins pre-treated with trypsin (250 U/g) produced the highest hydroxyproline content (7.41 ± 0.49 mg hydroxyproline/g treated
Externí odkaz:
https://doaj.org/article/ab4293b73e734a709571e61fa3794c18
Publikováno v:
Malaysian Journal of Microbiology; Jun2024, Vol. 20 Issue 3, p340-346, 7p
Autor:
Xin Hui Lau, Grace, Hui Yin Fan, Halim, Mardani Abdul, Cheah, Yoke Kqueen, Vui Ling Wong, Clemente Michael
Publikováno v:
Malaysian Journal of Microbiology; Jun2024, Vol. 20 Issue 3, p397-405, 9p
Publikováno v:
Canrea Journal: Food Technology, Nutritions, and Culinary Journal. :12-37
Rice wine is an alcoholic beverage produced via the fermentation of cereals, primarily rice with starter cultures. It is produced and consumed globally, especially in Asian countries. With the growth of the global rice wine market, the development of
Autor:
Hui Yin Fan1 chloefan@ums.edu.my, Zhijia Ko, Brenda1 brendakozhijia@gmail.com, Chee Kiong Siew1 cksiew@ums.edu.my, Hamid, Mansoor Abdul1 chot@ums.edu.my
Publikováno v:
Pertanika Journal of Tropical Agricultural Science. Nov2019, Vol. 42 Issue 4, p1209-1217. 9p.
Publikováno v:
Current Research in Food Science, Vol 3, Iss, Pp 146-157 (2020)
Current Research in Food Science
Current Research in Food Science
The recovery of gelatins from Atlantic salmon (Salmo salar) skin for film formation and characterization was studied. Fish skins pre-treated with trypsin (250 U/g) produced the highest hydroxyproline content (7.41 ± 0.49 mg hydroxyproline/g treated
Publikováno v:
Journal of Food Science and Technology. 54:4000-4008
Gelatin from salmon (Salmo salar) skin with high molecular weight protein chains (α-chains) was extracted using trypsin-aided process. Response surface methodology was used to optimise the extraction parameters. Yield, hydroxyproline content and pro
Publikováno v:
Functional Polymers in Food Science: From Technology to Biology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66817f35b22abe5a25e62976ec62536f
https://doi.org/10.1002/9781119108580.ch13
https://doi.org/10.1002/9781119108580.ch13