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Nutrification and fat reduction of deep-fried protein isolates.

Autor: Erol ND; West Virginia University, Division of Animal and Nutritional Sciences, P.O. Box 6108, Morgantown, WV 26506-6108, USA; Munzur University, Faculty of Fisheries, Department of Fisheries and Seafood Processing Technology, Tunceli, Turkey., Cakli S; Ege University, Faculty of Fisheries, Department of Fisheries and Seafood Processing Technology, İzmir, Turkey., Szymczak M; West Pomeranian University of Technology, Faculty of Food Sciences and Fisheries, Department of Toxicology, Dairy Technology and Food Storage, Szczecin, Poland., Shen C; West Virginia University, Division of Animal and Nutritional Sciences, P.O. Box 6108, Morgantown, WV 26506-6108, USA., Matak KE; West Virginia University, Division of Animal and Nutritional Sciences, P.O. Box 6108, Morgantown, WV 26506-6108, USA., Jaczynski J; West Virginia University, Division of Animal and Nutritional Sciences, P.O. Box 6108, Morgantown, WV 26506-6108, USA. Electronic address: jacek.jaczynski@mail.wvu.edu.

Publikováno v: Food chemistry [Food Chem] 2023 Oct 21; Vol. 437 (Pt 1), pp. 137833. Date of Electronic Publication: 2023 Oct 21.

Nutritional Quality and Physical Characteristics of Soluble Proteins Recovered from Silver Carp.

Autor: Warren D; Authors are with Animal and Nutritional Sciences, West Virginia Univ., Morgantown, WV, 26506, USA., Paker I; Authors are with Animal and Nutritional Sciences, West Virginia Univ., Morgantown, WV, 26506, USA., Jaczynski J; Authors are with Animal and Nutritional Sciences, West Virginia Univ., Morgantown, WV, 26506, USA., Matak KE; Authors are with Animal and Nutritional Sciences, West Virginia Univ., Morgantown, WV, 26506, USA.

Publikováno v: Journal of food science [J Food Sci] 2018 Jul; Vol. 83 (7), pp. 1970-1979. Date of Electronic Publication: 2018 May 30.

Calcium hydroxide as a processing base in alkali-aided pH-shift protein recovery process.

Autor: Paker I; Food Engineering Department, Yeditepe University, Kayisdagi, Istanbul, Turkey., Jaczynski J; Animal and Nutritional Sciences, West Virginia University, Morgantown, WV, 26506-6108, USA., Matak KE; Animal and Nutritional Sciences, West Virginia University, Morgantown, WV, 26506-6108, USA.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2017 Feb; Vol. 97 (3), pp. 811-817. Date of Electronic Publication: 2016 Jun 16.

Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture.

Autor: Paker I; Animal and Nutritional Sciences, West Virginia University, PO Box 6108, Morgantown, WV, USA., Matak KE; Animal and Nutritional Sciences, West Virginia University, PO Box 6108, Morgantown, WV, USA.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2016 Jan 15; Vol. 96 (1), pp. 280-6. Date of Electronic Publication: 2015 Feb 13.