Preparation of Powdered Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill by Subcritical Water Treatment and Spray-drying
ADACHI, Shuji, JIMENEZ, Jose Antonio FERMIN, ARIYANTO, Hermawan Dwi, MIYAGAWA, Yayoi, YOSHII, Hidefumi
Published in Japan Journal of Food Engineering (15.12.2019)
Published in Japan Journal of Food Engineering (15.12.2019)
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Improved extraction of carrageenan from red seaweed (Chondracantus canaliculatus) using ultrasound-assisted methods and evaluation of the yield, physicochemical properties and functional groups
Martín-del-Campo, Angelina, Fermín-Jiménez, José Antonio, Fernández-Escamilla, Víctor Vladimir, Escalante-García, Zazil Yadel, Macías-Rodríguez, María Esther, Estrada-Girón, Yokiushirdhilgilmara
Published in Food science and biotechnology (01.07.2021)
Published in Food science and biotechnology (01.07.2021)
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