AI SearchApplication of Protein Hydrolysates from Tilapia Fish Skin to Enhance the Oxidative Stability of Oil Emulsion and Fried Food Products (Record no. 6763)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03122nam a2200409 a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260817162931.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 201117s2016 th u m rtt 000 a eng d |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | .b12293970 |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) | |
| Classification number | AIT Caps. Proj. no.BSE-16-04 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Rajapakse, Mishenki |
| 245 10 - TITLE STATEMENT | |
| Title | Application of Protein Hydrolysates from Tilapia Fish Skin to Enhance the Oxidative Stability of Oil Emulsion and Fried Food Products |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 43 leaves : |
| Other physical details | ill. (some col.) + |
| Accompanying material | 1 online resource |
| 490 1# - SERIES STATEMENT | |
| Series statement | Caps. Proj. ; |
| Volume/sequential designation | no. BSE-16-04 |
| 500 ## - GENERAL NOTE | |
| General note | A capstone project report submitted in partial fulfillment of the requirements for the degree of Bachelor of Science in Engineering Biosystems Engineering,School of Environment, Resources and Development |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | Capstone Project (B.Sc.)-Asian Institute of Technology, 2016 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Tilapia skin was used to produce protein hydrolysates from the alkaline hydrolysis process. The main objectives of the study were to characterize the emulsion properties and to study the oxidative stability of emulsions enriched with the fish protein hydrolysate powder. The effectiveness of protein hydrolysate powder as an antioxidative coating to fry potatoes was also analyzed. The emulsion stability and the emulsion capacity were increased with the increasing concentration of the FPHP, and the pH. The highest emulsion stability of 77.37% and the highest emulsion capacity of 37.78% were obtained by 20 mg/ml solution. The highest antioxidant activity of 42.85% was obtained at pH 6 ant the 20 mg/ml FPHP concentration resulted the maximumt antioxidative activity of 46%. The oxidative stability of the emulsions and the fried potato chips were increased with the high concentration of the FPHP. The highest stability was obtained from the 20 mg/ml. The oxidative stability also improved in more alkaline pH. In conclusion, the tilapia fish protein hydrolysate had shown a good ability as a natural emulsifier to enhance ability of emulsions and antioxidant activity to inhibit the lipid oxidation in food systems. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Tilapia fish skin |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Alkaline hydrolysis |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Protein hydrolysates |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Potato chip coatings |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Loc Thai Nguyen, |
| Relator term | Chairperson |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Anal, Anil Kumar, |
| Relator term | Examination Committee |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Datta, Avishek, |
| Relator term | Examination Committee |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Soni, Peeyush, |
| Relator term | Examination committee |
| 810 2# - SERIES ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Asian Institute of Technology. |
| Title of a work | Caps. Proj. ; |
| Volume/sequential designation | no. BSE-16-04 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | Full-Text |
| Uniform Resource Identifier | <a href="http://203.159.5.9/ait-thesis/detail.php?q=B13882">http://203.159.5.9/ait-thesis/detail.php?q=B13882</a> |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) | |
| a | .b12293970 |
| b | mnait |
| c | y |
| 902 ## - LOCAL DATA ELEMENT B, LDB (RLIN) | |
| a | 240430 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) | |
| Operator's initials, OID (RLIN) | 0 |
| Cataloger's initials, CIN (RLIN) | 210816 |
| First date, FD (RLIN) | m |
| -- | b |
| -- | y |
| -- | 0 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) | |
| l | mnarc |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) | |
| l | mnarc |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | 40-Archives |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | 61-CD-ROM |
| 909 ## - LOCAL ITEMS USED | |
| Barcode | Barcode : 30050120396691 |
| CREATED | CREATED : 2019-02-15 |
| RECORD Id | RECORD # : i13150303 |
| LPATRON | LPATRON : 0 |
| LCHKIN | LCHKIN : - |
| RENEWALS | # RENEWALS : 0 |
| -- | # OVERDUE : 0 |
| -- | IUSE3 : 0 |
| -- | TOT CHKOUT : 0 |
| -- | TOT RENEW : 0 |
| 909 ## - LOCAL ITEMS USED | |
| Barcode | Barcode : - |
| CREATED | CREATED : 2019-02-15 |
| RECORD Id | RECORD # : i13150315 |
| LPATRON | LPATRON : 0 |
| LCHKIN | LCHKIN : - |
| RENEWALS | # RENEWALS : 0 |
| -- | # OVERDUE : 0 |
| -- | IUSE3 : 0 |
| -- | TOT CHKOUT : 0 |
| -- | TOT RENEW : 0 |
| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Available for Loans | Asian Institute of Technology Library | Asian Institute of Technology Library | Archives | 17/08/2026 | AIT Caps. Proj. no.BSE-16-04 | 30050120396691 | 17/08/2026 | 17/08/2026 | 40-Archives | ||||
| Available for Loans | Asian Institute of Technology Library | Asian Institute of Technology Library | Archives | 17/08/2026 | AIT Caps. Proj. no.BSE-16-04 | 17/08/2026 | 17/08/2026 | 61-CD-ROM |