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[Methionine content in fish proteins and in fish products].
Voprosy pitaniia, 2003 openaire +1 more source
Proteomic Analysis of Cytoskeleton Proteins in Fish
, 2016 In this chapter, we describe laboratory protocols for rearing fish and a simple and efficient method of extracting and identifying pathogen and host proteins that may be involved in entry and replication of commercially important fish viruses. We have used the common carp (Cyprinus carpio L.) and goldfish (Cyprinus auratus) as a model system for ...
Michael, Gotesman +2 more
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Flavour of Fish and Fish Proteins
2023Fish or fishery products are appreciated worldwide for their unique flavour and nutritional benefits. Fresh fish is a composite matrix that has a balance of lipids and lipid-derived compounds, amino acids, proteins, nucleotides, carbohydrates, and other minor compounds that are responsible for the distinct and delicate flavour of seafood.
Serkan Selli +3 more
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Fish–derived proteins and their potential to improve human health [PDF]
Nutrition Reviews, 2019 Emerging evidence from studies evaluating the effect of lean fish consumption in humans suggests that proteins from fish have several beneficial metabolic effects.
Hanna Fjeldheim Dale +2 more
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Cloning of Fish Enzymes and Other Fish Protein Genes
Critical Reviews in Biotechnology, 1999Fish metabolism needs special enzymes that have maximum activity at very different conditions than their mammalian counterparts. Due to the differences in activity, these enzymes, especially cold-adapted proteases, could be used advantageously for the production of some foods.
M, Macouzet, B K, Simpson, B H, Lee
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Fluoride content of fish protein concentrate and raw fish
Journal of the Science of Food and Agriculture, 1970AbstractThe fluoride content of fish protein concentrate prepared by the Halifax isopropanol process and also of several possible raw materials was determined by distillation without fusion. The concentration of fluoride in this dry material ranged from 20 to 760 ppm and was dependent upon the raw materials.
P J, Ke, H E, Power, L W, Regier
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Nature, 1957
REPORTING on the influence of freezing-rate on the denaturation of cold-stored fish, Love1 states that organoleptically determined toughness of cod, stored at − 30° C., does not always involve decreased protein solubility.
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REPORTING on the influence of freezing-rate on the denaturation of cold-stored fish, Love1 states that organoleptically determined toughness of cod, stored at − 30° C., does not always involve decreased protein solubility.
openaire +3 more sources