Open Access
Issue
E3S Web Conf.
Volume 503, 2024
The 9th International Symposium on Applied Chemistry in conjuction with the 5th International Conference on Chemical and Material Engineering (ISAC-ICCME 2023)
Article Number 05005
Number of page(s) 7
Section Food Chemistry and Processing
DOI https://doi.org/10.1051/e3sconf/202450305005
Published online 20 March 2024
  1. K. Numata, Polym. J. 52, 1043-1056 (2020) [CrossRef] [Google Scholar]
  2. J.R. Hoffman, M.J. Falvo, J. Sci. Sports Med. 3, 118-130 (2004) [Google Scholar]
  3. A.C. Kumoro, D.H. Wardhani, T.D. Kusworo, M. Djaeni, T.C. Ping, Y.M.F. Azis, Ann. Agric. Sci. 67, 42-59 (2021) [Google Scholar]
  4. H. Karl, I. Lehmann, M. Manthey-Karl, C. Meyer, U. Ostermeye, Int. J. Food Sci. Technol. 49, 2481-2490 (2014) [CrossRef] [Google Scholar]
  5. C. Tørris, M.C. Småstuen, M. Molin, Nutrients 10, 952 (2018) [CrossRef] [PubMed] [Google Scholar]
  6. H.J. Lee, S.H. Park, I.S. Yoon, G.W. Lee, Y.J. Kim, J.S. Kim, M.S. Heu, Fish. Aquat. Sci. 19, 12 (2016) [CrossRef] [Google Scholar]
  7. E. Bárzana, M. Garía-Garibay, Production of fish protein concentrates, in: Martin, A.M. (Ed.), Fisheries Processing (Springer, Boston, M.A., pp. 206-222, 1994) [CrossRef] [Google Scholar]
  8. A.R. Shaviklo, J. Food Sci. Technol. 52 (2), 648-661 (2015) [CrossRef] [PubMed] [Google Scholar]
  9. M. Asfar, A.B. Tawali, Pirman, M. Mahendradatta, J. Agercolere 1 (1), 6-12 (2019) [CrossRef] [Google Scholar]
  10. A.R. Romadhoni, E. Afrianto, R.I. Pratama, J. Teknol. 78 (4-2), 1-6 (2016) [Google Scholar]
  11. T.S. Min Ts, N.M. Chng, T. Fugiwara, H.K. Kuang, H. Hasegawa, Handbook on the processing frozen surimi and fish jelly products in Southeast Asia (Marine research Department, SEAFDEC, Singapore, 1988) [Google Scholar]
  12. J.W. Park, J.T.M. Lin, Surimi: manufacturing and evaluation, in Park J.W. (ed) Surimi and surimi seafood (CRC Press/Taylor & Francis, Boca Raton, pp 33-106, 2005) [Google Scholar]
  13. V. Venugopal, Seafood processing adding value through quick freezing, retortable packaging, and cook-chilling (Taylor & Francis Group, CRC, Boca Raton, 2006) [Google Scholar]
  14. H.O. Hultin, H.G. Kristinsson, T.C. Lanier, J.W. Park, Process for recovery of functional proteins by pH shifts, in: Park J.W. (ed) Surimi and surimi sea food (CRC Press/Taylor and Francis Group, Boca Raton, pp 107-139, 2005) [Google Scholar]
  15. G. Thorkelsson, S. Sigurgisladottir, M. Geirsdottir, R. Johansson, F. Guerad, A. Chabeaud, P. Bourseau, L. Vandanjon, P. Jaouen, M. Chaplain-Derouiniot, M. Fouchereau-Peron, O. Martinez-Alvarez, Y. Le Gal, R. Ravallec-Ple, L. Picot, J.P. Berge, C. Delannoy, G. Jakobsen, I. Johansson, I. Batista, C. Pires, Mild processing techniques and development of functional marine protein and peptide ingredients, in: Børresen, T. (ed) Improving seafood products for the consumer (Woodhead Publishing Ltd, Cambridge, pp 363-386, 2008) [Google Scholar]
  16. H.O. Hultin, S.D. Kelleher, U.S. Patent nr. 6,005,073 (1999) [Google Scholar]
  17. G.R. Shaviklo, G. Thorkelsson, S. Arason, Turk. J. Fish. Aqua. Sci. 3, 333-340 (2010) [Google Scholar]
  18. M.L. Windsor, Fish protein concentrate, Torrey advisory note nr. 39 (FAO fisheries and aquaculture department, Rome, 2001) [Google Scholar]
  19. B.R. Stillings, G.L. Knobl, Fish protein concentrate: a new source of dietary protein, in: Proceeding the symposium, oilseed processors challenged by world protein needs, The ISF-AOCS World Congress, September 1970, pp 412-414, Chicago, USA (1970) [Google Scholar]
  20. J. Liston, G.M. Pigot, Fish protein concentrate, in: Proceedings the 3rd International Congress; Food Science and Technology, Science of Survival/70, Institute of Food Technologists, Chicago, Illinois, USA, 1971) [Google Scholar]
  21. H. Kristinsson, B.A. Rasco, Crit. Rev. Food Sci. Nutr. 40, 43-81 (2000) [CrossRef] [PubMed] [Google Scholar]
  22. F. Guerard, N. Decourcelle, C. Sabourin, C. Floch-Laizet, L.G. Laurent, P. Le Floch, F. Gourlay, R. Le Delezir, P. Jaouen, P. Bourseau, J. Sci. Hal Aquat. 2, 21-27 (2010) [Google Scholar]
  23. N.T. Hoyle, J.H. Merritt, J. Food Sci. 59, 76-79 (1994) [CrossRef] [Google Scholar]
  24. S. Kim, Y.T. Kim, H. Byun, K. Nam, F. Shahidi, J. Agric. Food Chem. 49, 1984-1989 (2001) [CrossRef] [PubMed] [Google Scholar]
  25. S. Sathivel, P.J. Bechtel, Int. J. Food Sci. Technol. 41, 520-529 (2006) [CrossRef] [Google Scholar]
  26. F. Li, B. Wang, B. Kong, S. Shi, X. Xia, Food Hydrocolloids 97, 105223 (2019) [CrossRef] [Google Scholar]
  27. R.H. Janssen, J.P. Vincken, L.A. van den Broek, V. Fogliano, C.M. Lakemond, J. Agric. Food Chem. 65, 2275-2278 (2017) [CrossRef] [PubMed] [Google Scholar]
  28. J.A. Gephart, M.L. Pace, P. D’Odorico, Environ. Res. Lett. 9, 014005. (2014) [CrossRef] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.