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Maximum resource utilisation - Valu
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Title: Maximum resource utilisation
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mammalian gelatins. - Quantifying t
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• Extraction of gelatin from cold
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academia, both university and resea
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Sigurjon Arason, Magnea Karlsdottir
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3.3 Fish protein hydrolysate ......
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2.6.6 Emulsification properties and
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1 Introduction 1.1 Why this project
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1.2 Aim of the project The aim of t
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hydrophobicity, hydrophilicity, str
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minces of different fat content can
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Surimi is also used to make kosher
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capacity, by re-solubilisation of F
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Kristinsson & Rasco 2000a). In addi
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ioactive peptides. The activity is
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due to the strict EU regulations. T
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gelatin (326,000 tons), with pig sk
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3 Development and evaluation of ing
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Table 3.3. Organization of the resu
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Effects of bleeding, storage time,
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protein loss can be reduced with ra
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The results shows that from a produ
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Figure 3.4 Water holding capacity o
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3.2.3 Application of ingredients fr
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fillets into brine after injection
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Figure 3.7. Yield (%) of fresh cod
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Application of raw material and ing
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3.3 Fish protein hydrolysate The wo
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Figure 3.11. Emulsifying capacity o
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Our work also shows that it is poss
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Sensory evaluation of lean fish pat
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Oxidation of the samples with added
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under harsher conditions. The stora
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effects on fish muscle, the gelatin
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epresents water (O-H stretching). T
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(Iceprotein), fish protein hydrolys
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- Page 85 and 86: Figure 4.1. The project diagram. Th
- Page 87 and 88: Bibliography Adler-Nissen, J. and O
- Page 89 and 90: components: Evaluation of their ant
- Page 91 and 92: Kristinsson, H. G., Theodore, A. E.
- Page 93 and 94: Shahidi, F. (1994). Seafood process
- Page 95 and 96: Appendix Materials and methods 79
- Page 97 and 98: Table 1.1 Transverse relaxation tim
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- Page 101 and 102: AOAC 937.18 (2000). Crude protein c
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- Page 107 and 108: (minced cod fillet, which were kept
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- Page 115 and 116: Table 2.1. Ingredients for fish cak
- Page 117 and 118: 2.6.5.2 Fat absorption The absorpti
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- Page 121 and 122: 3.1.7 Water activity (aw) The water
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