Biology Reference
In-Depth Information
Kim, S.K. and Mendis, E. (2006). Bioactive compounds from marine processing by-products
—a review. Food Res. Int. 39: 383-393.
Kim, S.K., Kim, Y.T., Byun, H.G., Nam, K.S., Joo, D.S. and Shahidi, F. (2001). Isolation and
characterization of antioxidative peptides from gelatin hydrolysate of Alaska Pollack
skin. J. Agric. Food Chem. 49: 1984-1989.
Kim, S.K., Mendis, E. and Shahidi, F. (2008). Marine fi sheries by-products as potential
nutraceuticals: an overview. In: Marine Nutraceuticals and Functional Foods.
Nutraceutical Food Science and Technology, Volume 7. C. Barrow and F. Shahidi (eds).
CRC Press, Boca Raton, Fl., USA pp 1-22.
Kim, Y.K., Bae, J.H., Oh, B.K., Lee, W.H. and Choi, J.W. (2002). Enhancement of proteolytic
enzyme activity excreted from Bacillus stearothermophilus for a thermophilic aerobic
digestion process. Biores. Technol. 82: 157-164.
Kittur, F.S., Vishnukumar, A.B., Varadaraj, M.C. and Taranathan, R.N. (2005).
Chitooligosaccharides-preparation with the aid of pectinase isozyme from Aspergillus
niger and their antibacterial activity. Carbohyd. Res. 340: 1239-1245.
Knorr, D. (1991). Recovery and utilization of chitin and chitosan in food processing waste
management. Food Technol. 45: 114-120.
Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H. and Simpson, B.K. (2006).
Effects of addition of spleen of skipjack tuna ( Katsuwonus pelamis ) on the liquefaction
and characteristics of fi sh sauce made from sardine ( Sardinella gibbosa ). Food Chem. 98:
440-452.
Kristinsson, H.G. (2007). Aquatic food protein hydrolysates. In: Maximizing the Value of
Marine By-Products. F. Shahidi (ed). CRC Press, Boca Raton, Fl., USA pp. 229-248.
Kristinsson, H.G. (2008). Functional and bioactive peptides from hydrolyzed aquatic food
proteins. In: Marine Nutraceuticals and Functional Foods. Nutraceutical Food Science
and Technology, Volume 7. C. Barrow and F. Shahidi (eds). CRC Press, Boca Raton, Fl,
USA pp. 229-246.
Kristinsson, H.G. and Rasco, B.A. (2000a). Biochemical and functional properties of Atlantic
salmon ( Salmo salar ) muscle proteins hydrolysed with various alkaline proteases. J. Agri.
Food Chem. 48: 657-666.
Kristinsson, H.G. and Rasco, B.A. (2000b). Kinetics of the hydrolysis of Atlantic salmon
( Salmo salar ) muscle proteins by alkaline protease and a visceral serine protease mixture.
Process Biochem. 36: 131-139.
Kristinsson, H.G. and Rasco, B.A. (2000c). Fish protein hydrolysates: production, biochemical
and functional properties. Crit. Rev. Food Sci. Nutr . 40: 43-81.
Lallo, C.H.O., Singh, R., Donawa, A.A. and Madoo, G. (1997). The ensiling of poultry offal
with sugar cane molasses and lactobacillus culture for feeding to growing/fi nishing pigs
under tropical conditions. Animal Feed Sci. Technol. 67: 213-222.
Li, D., Bode, O., Drummond, H. and Sinclair, A.J. (2003). Omega-3 (n-3) fatty acids. In: Lipids
for Functional Foods and Nutraceuticals. F. D. Gunstone (eds). The Oily Press, New York,
USA pp. 225-262.
Lian, P.Z., Lee, C.M. and Park, E. (2005). Characterization of squid-processing by-product
hydrolysate and its potential as aquaculture feed ingredient. J. Agric. Food Chem. 53:
5587-5592.
Liaset, B., Lied, E. and Espe, M. (2000). Enzymatic hydrolysis of by-products from the fi sh-
fi lleting industry; chemical characterization and nutritional evaluation. J. Sci. Food Agric.
80: 581-589.
Liaset, B., Julshman, K. and Espe, M. (2003). Chemical composition and theoretical nutritional
evaluation of the produced fractions from enzymatic hydrolysis of salmon frames with
protamex. Process Biochem. 38: 1747-1759.
Liu, X.Q. and Li, Y.H. (2000). Epidemiological and nutritional research on prevention of
cardiovascular disease in China. Br. J. Nutr. 84-S2: 199-203.
Search WWH ::




Custom Search