Effects of heating duration on the digestibility of fish protein powders at 99 °C in vitro using yellowtail Seriola quinqueradiata digestive enzymes-Reference-Cited by-同舟云学术

Effects of heating duration on the digestibility of fish protein powders at 99 °C in vitro using yellowtail Seriola quinqueradiata digestive enzymes

Published:2023-08-04 Issue:5 Volume:89 Page:671-685
ISSN:0919-9268
Container-title:Fisheries Science
language:en
Short-container-title:Fish Sci

Author:

Andoh Tadashi^ORCID,Yasuike Motoshige,Ishihara Kenji,Fujiwara Atushi

Funder

Moonshot Research and Development Program

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Link

https://link.springer.com/content/pdf/10.1007/s12562-023-01709-2.pdf

Reference49 articles.

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4. Andoh T (2020) Dilution of digestive fish proteases with protein-free blocking reagents prevents loss of catalytic activity during microquantification. Fish Sci 86:543–550. https://doi.org/10.1007/s12562-020-01422-4

5. Ariyawansa S (2000) The evaluation of functional properties of fish meal. United Nations University, Fisheries Training Programme, Project Final, Sri Lanka, 1–25.