Value added fish by-products - Nordic Innovation

components: Evaluation of their antioxidant activity in liposomal model system." Life
Science 72(21): 2337-2360.
Hartman, W. J. D., Mn), Delahunt, Robert F. (Gordon, Wi) (1993). "Fish analog product",
United States. Patent:
Haug, I. J., Draget, K. I. and Smidsrod, O. (2004). "Physical and rheological properties of fish
gelatin compared to mammalian gelatin." Food Hydrocolloids 18(203-213).
Hinterwaldner, R. (1977). Raw materials & technology of gelatin manufacture. In The science
and technology of gelatin. Ward, A. G. and Courts, A. London, Academic Press:
pp.295-361.
Huges, J. J., Levine, A. S., Morley, J. E., Gosnell, B. A. and Silvis, S. E. (1984).
"Intraventricular calcitonin genrelated peptide inhibits gastric acid secretion." Peptides
5(4): 665-667.
Hultin, H. O., Kristinsson, H. G., Lanier, T. C. and J.W, P. (2005). Process for recovery of
functional proteins by ph-shifts. In Surimi and surimi seafood. Park. Boca Raton,
Tayloer and Francis Group: pp.107-139.
Imm, J. Y. and Lee, C. M. (1999). "Production of seafood flavour from red hake (urophycis
chuss) by enzymatic hydrolysis." Journal of Agricultural and Food Chemistry 47:
2360-2366.
Jamilah, B. and Harvinder, K. G. (2002). "Properties of gelatins from skins of fish - black
tilapia (oreochromis mossambicus) and red tilapia (oreochromis nilotica)." Food
Chemistry 77: 81-84.
Je, Y., K, Kim, S. Y. and Kim, S. K. (2005). "Preparation and antioxidative activity of hoki
frame protein hydrolysates using ultrafiltration membrane." Eur Food Res Technol
221: 157-162.
Je, Y., K, Lee, K. H., Lee, M. H. and Ahn, C. B. (2009). "Antioxidant and antihypertensive
protein hydrolysates produced from tuna liver by enzymatic hydrolysis." Food
Research International 42: 1266-1272.
Jeon, Y. J., Byun, H. G. and Kim, S. K. (2000). "Improvement of functional properties of cod
frame protein hydrolysates using ultra filtration membranes." Process Biochemistry
35(5): 471-478.
Joly-Duhamel, C., Hellio, D. and Djabourov, M. (2002). "All gelatin networks: 1.
Biodiversity and physical chemistry." Langmuir 18: 7208-7217.
Jongjareonrak, A., Benjakul, S., Visessanguan, W. and Tanaka, M. (2006). "Skin gelatin from
bigeye snapper and brownstripe red snapper: Chemical composition and effect of
microbial transglutaminase on gel properties." Food Hydrocolloids 20: 1216-1222.
Jun, S. Y., Park, P. J., Jung, W. K. and Kim, S. K. (2004). "Purification and characterization
of an antioxidant from enzymatic hydrolysates of yellowfin sole (limanda aspera)
frame protein." Eur Food Res Technol 219(20-26).
Jung, W. K., Mendis, E., Je, J. Y., Park, P. J., Son, B. W., Kim, H. C., Choi, Y. K. and Kim,
S. K. (2006). "Angiotensin i-converting enzyme inhibitory peptide from yellowfin sole
(limanda aspera) frame protein and its antihypertensive effect in spontaneously
hypertensive rats." Food Chemistry 94(1): 26-32.
Jung, W. K., Park, P. J. and Kim, S. K. (2003). "Purification and characterization of a new
lectin from the hard roe of skipjack tuna, katsuwonus pelarnis." International Journal
of Biochemistry & Cell Biology 35(2): 255-265.
Karim, A. A. and Bhat, R. (2009). "Fish gelatin: Properties, challenges, and prospects as an
alternative to mammalian gelatins." Food Hydrocolloids 23: 563-576.
Kates, M. (1991). Separation of lipid mixtures. In Techniques of lipidology isolation, analysis
and identification of lipids. 2nd revised edition. Kates, M. The Netherlands, Elsevier
Science Publishers: pp.186-278.
73