Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates.
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| Title: | Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates. |
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| Authors: | Bruno SF; Department of Meat and Marine Sciences, CSIR- Central Food Technological Research Institute, Mysore, 570020 India., Kudre TG; Department of Meat and Marine Sciences, CSIR- Central Food Technological Research Institute, Mysore, 570020 India., Bhaskar N; Department of Meat and Marine Sciences, CSIR- Central Food Technological Research Institute, Mysore, 570020 India. |
| Source: | Journal of food science and technology [J Food Sci Technol] 2019 Apr; Vol. 56 (4), pp. 1966-1977. Date of Electronic Publication: 2019 Mar 04. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
| FullText | Text: Availability: 0 |
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| Header | DbId: mdl DbLabel: MEDLINE Ultimate An: 30996431 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Bruno+SF%22">Bruno SF</searchLink>; Department of Meat and Marine Sciences, CSIR- Central Food Technological Research Institute, Mysore, 570020 India.<br /><searchLink fieldCode="AU" term="%22Kudre+TG%22">Kudre TG</searchLink>; Department of Meat and Marine Sciences, CSIR- Central Food Technological Research Institute, Mysore, 570020 India.<br /><searchLink fieldCode="AU" term="%22Bhaskar+N%22">Bhaskar N</searchLink>; Department of Meat and Marine Sciences, CSIR- Central Food Technological Research Institute, Mysore, 570020 India. – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%220056471%22">Journal of food science and technology</searchLink> [J Food Sci Technol] 2019 Apr; Vol. 56 (4), pp. 1966-1977. <i>Date of Electronic Publication: </i>2019 Mar 04. – Name: TypePub Label: Publication Type Group: TypPub Data: Journal Article – Name: TitleSource Label: Journal Info Group: Src Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Springer+%28India%29%22">Springer (India) </searchLink><i>Country of Publication: </i>India <i>NLM ID: </i>0056471 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Print <i>ISSN: </i>0022-1155 (Print) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2200221155%22">00221155 </searchLink><i>NLM ISO Abbreviation: </i>J Food Sci Technol <i>Subsets: </i>PubMed not MEDLINE |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=30996431 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1007/s13197-019-03663-3 Languages: – Code: eng Text: English PhysicalDescription: Pagination: StartPage: 1966 Titles: – TitleFull: Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Bruno SF – PersonEntity: Name: NameFull: Kudre TG – PersonEntity: Name: NameFull: Bhaskar N IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 04 Text: 2019 Apr Type: published Y: 2019 Identifiers: – Type: issn-print Value: 0022-1155 Numbering: – Type: volume Value: 56 – Type: issue Value: 4 Titles: – TitleFull: Journal of food science and technology Type: main |
| ResultId | 1 |
