Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/87004
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Emulsifying properties of an ultrafiltered protein from minced fish wash water |
Autor: | Huidobro, Almudena; Montero García, Pilar CSIC ORCID ; Borderías, A. Javier CSIC ORCID | Fecha de publicación: | 1998 | Editor: | Elsevier | Citación: | Food Chemistry 61: 339- 343 (1998) | Resumen: | Centrifugation and ultrafiltration were used to concentrate soluble proteins in the water used to wash minced muscle of sardine caught at two different times of year. The proteins thus extracted were largely of less than 67 kDa molecular weight. Part of the resulting concentrate was frozen-stored and part freeze-dried. Irrespective of the season of capture, samples exhibited high emulsifying capacity and emulsion stability, values being higher in freeze-dried samples. Both properties were virtually unaffected by solutions, with NaCl concentrations ranging from 0 to 3%. | URI: | http://hdl.handle.net/10261/87004 | DOI: | 10.1016/S0308-8146(97)00064-2 | Identificadores: | doi: 10.1016/S0308-8146(97)00064-2 issn: 0308-8146 |
Aparece en las colecciones: | (IF) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
accesoRestringido.pdf | 15,38 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
22
checked on 22-abr-2024
WEB OF SCIENCETM
Citations
16
checked on 29-feb-2024
Page view(s)
313
checked on 24-abr-2024
Download(s)
86
checked on 24-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.