✦ LIBER ✦

Production, characterization and application of protein isolates from shark. Part 4. Application of protein isolates in different food systems

✍ Scribed by Mendez, A. ;Muschiolik, G. ;Schmandke, H.

Publisher: John Wiley and Sons
Year: 1982
Tongue: English
Weight: 326 KB
Volume: 26
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19820260609

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✦ Synopsis

Abstract

The supplementation of spaghetti, white bread, meat emulsion, and minced meat with protein isolates from shark flesh was studied. The results show that such isolates can partially replace conventional proteins in meat products and wheat flour in spaghetti and white bread without negatively altering the properties of the supplemented foods.

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