paper helps!# Immigration - 落地生根
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1) Bartolomé, B., Santos, M., Jiménez, J. J., Del Nozal, M. J., & Gómez-
Cordovés, C. (2002). Pentoses and hydroxycinnamic acids in brewer's spent
grain. Journal of Cereal Science, 36(1), 51-58.
2) Heinzelmann, K., & Franke, K. (1999). Using freezing and drying
techniques of emulsions for the microencapsulation of fish oil to improve
oxidation stability.Colloids and Surfaces B: Biointerfaces, 12(3), 223-229.
3) Gao, M. T., Hirata, M., Toorisaka, E., & Hano, T. (2006). Acid-hydrolysis
of fish wastes for lactic acid fermentation. Bioresource technology, 97(18)
, 2414-2420.
4) Babu, C. M., Chakrabarti, R., & Surya Sambasivarao, K. R. (2008).
Enzymatic isolation of carotenoid-protein complex from shrimp head waste and
its use as a source of carotenoids. LWT-Food Science and Technology, 41(2),
227-235.
5) Sánchez-Camargo, A. P., Almeida Meireles, M. Â., Lopes, B. L. F., &
Cabral, F. A. (2011). Proximate composition and extraction of carotenoids
and lipids from Brazilian redspotted shrimp waste (< i> Farfantepenaeus
paulensis).Journal of food engineering, 102(1), 87-93.
6) Recent Advances in the Recovery and Improvement of Functional Proteins
from Fish Processing By㏄roducts: Use of Protein Glycation as an Alternative
Method
7) Evaluation of Tomato Processing By-Products: A Comparative Study in a
Pilot Scale Setup
轻发g***********[email protected]
1) Bartolomé, B., Santos, M., Jiménez, J. J., Del Nozal, M. J., & Gómez-
Cordovés, C. (2002). Pentoses and hydroxycinnamic acids in brewer's spent
grain. Journal of Cereal Science, 36(1), 51-58.
2) Heinzelmann, K., & Franke, K. (1999). Using freezing and drying
techniques of emulsions for the microencapsulation of fish oil to improve
oxidation stability.Colloids and Surfaces B: Biointerfaces, 12(3), 223-229.
3) Gao, M. T., Hirata, M., Toorisaka, E., & Hano, T. (2006). Acid-hydrolysis
of fish wastes for lactic acid fermentation. Bioresource technology, 97(18)
, 2414-2420.
4) Babu, C. M., Chakrabarti, R., & Surya Sambasivarao, K. R. (2008).
Enzymatic isolation of carotenoid-protein complex from shrimp head waste and
its use as a source of carotenoids. LWT-Food Science and Technology, 41(2),
227-235.
5) Sánchez-Camargo, A. P., Almeida Meireles, M. Â., Lopes, B. L. F., &
Cabral, F. A. (2011). Proximate composition and extraction of carotenoids
and lipids from Brazilian redspotted shrimp waste (< i> Farfantepenaeus
paulensis).Journal of food engineering, 102(1), 87-93.
6) Recent Advances in the Recovery and Improvement of Functional Proteins
from Fish Processing By㏄roducts: Use of Protein Glycation as an Alternative
Method
7) Evaluation of Tomato Processing By-Products: A Comparative Study in a
Pilot Scale Setup