{"id":32405,"date":"2008-11-01T11:26:00","date_gmt":"2008-11-01T11:26:00","guid":{"rendered":"http:\/\/dev.matis.is\/?p=32405"},"modified":"2008-11-01T11:26:00","modified_gmt":"2008-11-01T11:26:00","slug":"a-brief-summary-of-processing-fish-proteins","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/skyrsla\/a-brief-summary-of-processing-fish-proteins\/","title":{"rendered":"A brief summary of processing fish proteins"},"content":{"rendered":"<h2 class=\"wp-block-heading\">A brief summary of processing fish proteins<\/h2>\n\n\n\n<p>Oxidation is an important issue in protein processing. The report is a summary with a selection of processing parameters and properties of fish proteins and at the end of the report you can find suggestions regarding the effect of processing variables on the properties of the proteins. The report contains a draft risk factor analysis with the quality factors of protein, isolate and hydrolyzate processing.<\/p>\n\n\n\n<p>Oxidation is high profile topic in protein processing. This report is a summary on the influence of process and a selection of process parameters and properties, quality and yield of fish proteins, isolates and hydrolysates and it includes suggestions regarding the effect of processing parameters on these protein properties. The report lists up a draft for hazard analysis of quality parameters in protein, isolate, and hydrolyzate processing.<\/p>\n\n\n\n<p>The report is closed for 2 years<\/p>","protected":false},"excerpt":{"rendered":"<p>A brief summary of processing fish proteins Oxun er \u00e1r\u00ed\u00f0andi vi\u00f0fangsefni vi\u00f0 proteinvinnslu. Sk\u00fdrslan er samantekt me\u00f0 vali \u00e1 vinnslubreytum [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[15],"tags":[641,1758,1759,1760,1761,1196,1762,1763,1764,1235],"class_list":["post-32405","post","type-post","status-publish","format-standard","hentry","category-skyrsla","tag-gaedathaettir","tag-hydrolysat","tag-hydrolysate","tag-isolat","tag-isolate","tag-oxidation","tag-oxun","tag-protein-processing","tag-proteinvinnsla","tag-quality-parameters"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>A brief summary of processing fish proteins - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/skyrsla\/a-brief-summary-of-processing-fish-proteins\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A brief summary of processing fish proteins - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"A brief summary of processing fish proteins Oxun er \u00e1r\u00ed\u00f0andi vi\u00f0fangsefni vi\u00f0 proteinvinnslu. 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