Optimization of foaming and emulsion properties of jellyfish protein hydrolysate by bromelain hydrolysis using response surface methodology (RSM) | ภาวะที่เหมาะสมต่อสมบัติของโฟมและอิมัลชั่นของโปรตีนไฮโดรไลเซทจากแมงกะพรุนย่อยด้วยเอนไซม์โบรมิเลนโดยวิธีพื้นที่ผิวตอบสนอง
2014
Silaprueng, S.(King Mongkut’s University of Technology North, Bangkok (Thailand). Faculty of Applied Science. Department of Agro-Industrial, Food and Environment Technology) | Wongsa-ngasri, P.(Department of Fisheries, Bangkok (Thailand). Fishery Technological Development Division) | Thumthanaruk, B.(King Mongkut’s University of Technology North, Bangkok (Thailand). Faculty of Applied Science. Department of Agro-Industrial, Food and Environment Technology)
Palabras clave de AGROVOC
Información bibliográfica
Paginación
477-480
Otras materias
Hydrolysis time; Jellyfish; Bromelain; Protein hydrolysate
Idioma
Tailandés
Nota
Summaries (En, Th)
Tipo
Summary; Non-Conventional
Autores corporativos
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2025-04-25
AGRIS AP
Proveedor de Datos
Este registro bibliográfico ha sido proporcionado por Kasetsart University
Si observa algún dato incorrecto en este registro bibliográfico, póngase en contacto con nosotros en [email protected]