Valorisation of Protein from Underutilised Harbour Crab (Liocarcinus depurator) as an Egg Yolk Replacer in Mayonnaise-like Sauce Production
This article belongs to the Special Issue Comprehensive Utilization of By-Products in Food Industry: 2nd Edition
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/408547 |
| Acceso en línea: | http://hdl.handle.net/10261/408547 https://doi.org/10.3390/foods14234084 |
| Access Level: | acceso abierto |
| Palabra clave: | Liocarcinus depurator Discards Harbour crab Egg-yolk substitute Functional protein Seafood upgrading Mayonnaise Emulsifier Valorisation |
| Sumario: | This article belongs to the Special Issue Comprehensive Utilization of By-Products in Food Industry: 2nd Edition |
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