Subcritical Water Treatment for Producing Seasoning From Semidried Isada Krill

Semidried Isada krill (Euphausia pacifica) was treated with boiling water and subcritical water at 100–240C for 10 min with a semidried krill to a water ratio of 8/52 w/v to produce seasoning. The protein concentration, lipid content and odor concentration of the extract increased after increasing t...

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Veröffentlicht in:	Journal of food process engineering 2014-12, Vol.37 (6), p.567-574
Hauptverfasser:	Koomyart, Intira, Nagamizu, Hironori, Khuwijitjaru, Pramote, Kobayashi, Takashi, Shiga, Hirokazu, Yoshii, Hidefumi, Adachi, Shuji
Format:	Magazinearticle
Sprache:	eng
Schlagworte:	Aquaculture Euphausia pacifica Flavours Krill Marine Odors Proteins Raw materials Residues Water treatment
Online-Zugang:	Volltext
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