Significant fat reduction in deep-fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio).

Zeng, Qingzhu; Dai, Mingrui; Yang, Yuan; Su, Dongxiao; Feng, Shilun; He, Shan; Tian, Bin

Zeng, Qingzhu; Dai, Mingrui; Yang, Yuan; Su, Dongxiao; Feng, Shilun; He, Shan; Tian, Bin.

Afiliación

Zeng Q; School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China.
Dai M; School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China.
Yang Y; School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China.
Su D; School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China.
Feng S; Department of Molecular Sciences, Faculty of Science and Engineering, Macquarie University, Sydney, Australia.
He S; School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China.
Tian B; Peats Soil and Garden Supplies, Whites Valley, Australia.

J Sci Food Agric ; 99(7): 3255-3263, 2019 May.

Article en En | MEDLINE | ID: mdl-30549052

Asunto(s)

Culinaria/métodos; Grasas/química; Proteínas de Peces/química; Hidrolisados de Proteína/química; Animales; Carpas; Calor; Alimentos Marinos/análisis

Palabras clave

deep-fried kamaboko; fat reduction; fish protein hydrolysates; texture profile analysis

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Hidrolisados de Proteína / Culinaria / Proteínas de Peces / Grasas Tipo de estudio: Evaluation_studies Límite: Animals Idioma: En Revista: J Sci Food Agric Año: 2019 Tipo del documento: Article País de afiliación: China

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