Study of how phase separation by filtration instead of centrifugation affects protein yield and gel quality during an alkaline solubilisation process - different surimi-processing methods
Nolsøe, Helgi, Imer, Sinan, Hultin, Herbert O
Published in International journal of food science & technology (01.02.2007)
Published in International journal of food science & technology (01.02.2007)
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Journal Article
Modeling chromium sulfate complexes in relation to chromium tannage in leather technology: a computational study
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Journal Article
Conference Proceeding
Process for Improving Water Holding Capacity and Tenderness in Cooked Protein Food Products
KE SHUMING, HULTIN MARIE C, HULTIN HERBERT O, VARELTZIZ PATROKLOS, HUANG YAN, IMER SINAN
Year of Publication 29.03.2012
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Year of Publication 29.03.2012
Patent
PROCESS FOR IMPROVING WATER HOLDING CAPACITY AND TENDERNESS IN COOKED PROTEIN FOOD PRODUCTS
KE SHUMING, HULTIN HERBERT O, HUANG YAN, VARELTZIS PATROKLOS, IMER SINAN
Year of Publication 14.01.2010
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Year of Publication 14.01.2010
Patent
PROCESS FOR IMPROVING WATER HOLDING CAPACITY AND TENDERNESS IN COOKED PROTEIN FOOD PRODUCTS
HULTIN, HERBERT O, HUANG, YAN, VARELTZIS, PATROKLOS, IMER, SINAN, KE, SHUMING
Year of Publication 10.06.2009
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Year of Publication 10.06.2009
Patent
PROCESS FOR IMPROVING WATER HOLDING CAPACITY AND TENDERNESS IN COOKED PROTEIN FOOD PRODUCTS
HULTIN, HERBERT O, HUANG, YAN, VARELTZIS, PATROKLOS, IMER, SINAN, KE, SHUMING
Year of Publication 27.08.2008
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Year of Publication 27.08.2008
Patent