Physicochemical, structural, functional and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods.

Duppeti, Haritha; Manjabhatta, Sachindra Nakkarike; Kempaiah, Bettadaiah Bheemanakere

Duppeti, Haritha; Manjabhatta, Sachindra Nakkarike; Kempaiah, Bettadaiah Bheemanakere.

Affiliation

Duppeti H; Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India.
Manjabhatta SN; Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
Kempaiah BB; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India. Electronic address: bettadaiah@cftri.res.in.

Food Res Int ; 163: 112296, 2023 01.

Article in En | MEDLINE | ID: mdl-36596199