Blar i Department of Chemistry på forfatter "Kousoulaki, Katerina"
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Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration
Steinsholm, Silje; Oterhals, Åge; Thoresen, Lars; Underhaug, Jarl; Kousoulaki, Katerina; Aspevik, Tone (Journal article; Peer reviewed, 2021)Enzymatic protein hydrolysates based on side stream materials from the fish-filleting industry are increasingly explored as food ingredients. However, intense sensory properties, and high salt contents, are often a limiting ...