Physicochemical, structural, functional and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods
Haritha Duppeti, Sachindra Nakkarike Manjabhatta, Bettadaiah Bheemanakere Kempaiah
Topics & Concepts
FlavorRoastingChemistryShrimpAdsorptionFourier transform infrared spectroscopyFood scienceBoilingFunctional foodChemical engineeringOrganic chemistryBiologyPhysical chemistryEngineeringFisheryProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes