Effects of degree of hydrolysis on physicochemical properties of Cobia (Rachycentron canadum) frame hydrolysate.
- Published in:
- International Food Research Journal, 2012, v. 19, n. 1, p. 199
- By:
- Publication type:
- Article
Works matching AU Amiza, M. A.
Results: 8
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Optimization of enzymatic protein hydrolysis from silver catfish (Pangasius sp.) frame.
- Published in:
- International Food Research Journal, 2011, v. 18, n. 2, p. 775
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- Publication type:
- Article
3
Effect of drying and freezing of Cobia (Rachycentron canadum) skin on its gelatin properties.
- Published in:
- International Food Research Journal, 2011, v. 18, n. 1, p. 159
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- Publication type:
- Article
4
The properties, compositions and qualities of Yellowstripe scad (Selaroides leptolepis) and its liquid protein hydrolysate based on different enzyme concentrations, hydrolysis time and choice of buffer.
- Published in:
- International Food Research Journal, 2018, v. 25, n. 3, p. 1174
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- Publication type:
- Article
5
Optimization of enzymatic protein hydrolysis conditions on Angiotensin-converting enzyme inhibitory (ACEI) activity from blood cockle (Anadara granosa) meat.
- Published in:
- International Food Research Journal, 2017, v. 24, n. 2, p. 565
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- Publication type:
- Article
6
Optimization of gelatin extraction conditions from Cobia (Rachycentron canadum) skin and its physicochemical characteristics as compared to bovine gelatin.
- Published in:
- International Food Research Journal, 2015, v. 22, n. 1, p. 213
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- Publication type:
- Article
7
Effect of chitosan on gelling properties, lipid oxidation, and microbial load of surimi gel made from African catfish (Clarias gariepinus).
- Published in:
- International Food Research Journal, 2013, v. 20, n. 4, p. 1585
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- Publication type:
- Article
8
Physicochemical properties of silver catfish (Pangasius sp.) frame hydrolysate.
- Published in:
- International Food Research Journal, 2013, v. 20, n. 3, p. 1255
- By:
- Publication type:
- Article