272 Aquaculture Microbiology and Biotechnology
Kim, S.K. and Mendis, E. (2006). Bioactive compounds from marine processing by-products
—a review. Food Res. Int. 39: 383-393.
Kim, S.K., Kim, Y.T., Byun, H.G., Nam, K.S., Joo, D.S. and Shahidi, F. (2001). Isolation and
characterization of antioxidative peptides from gelatin hydrolysate of Alaska Pollack
skin. J. Agric. Food Chem. 49: 1984-1989.
Kim, S.K., Mendis, E. and Shahidi, F. (2008). Marine fi sheries by-products as potential
nutraceuticals: an overview. In: Marine Nutraceuticals and Functional Foods.
Nutraceutical Food Science and Technology, Volume 7. C. Barrow and F. Shahidi (eds).
CRC Press, Boca Raton, Fl., USA pp 1-22.
Kim, Y.K., Bae, J.H., Oh, B.K., Lee, W.H. and Choi, J.W. (2002). Enhancement of proteolytic
enzyme activity excreted from Bacillus stearothermophilus for a thermophilic aerobic
digestion process. Biores. Technol. 82: 157–164.
Kittur, F.S., Vishnukumar, A.B., Varadaraj, M.C. and Taranathan, R.N. (2005).
Chitooligosaccharides–preparation with the aid of pectinase isozyme from Aspergillus
niger and their antibacterial activity. Carbohyd. Res. 340: 1239-1245.
Knorr, D. (1991). Recovery and utilization of chitin and chitosan in food processing waste
management. Food Technol. 45: 114-120.
Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H. and Simpson, B.K. (2006).
Effects of addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction
and characteristics of fi sh sauce made from sardine (Sardinella gibbosa). Food Chem. 98:
440-452.
Kristinsson, H.G. (2007). Aquatic food protein hydrolysates. In: Maximizing the Value of
Marine By-Products. F. Shahidi (ed). CRC Press, Boca Raton, Fl., USA pp. 229-248.
Kristinsson, H.G. (2008). Functional and bioactive peptides from hydrolyzed aquatic food
proteins. In: Marine Nutraceuticals and Functional Foods. Nutraceutical Food Science
and Technology, Volume 7. C. Barrow and F. Shahidi (eds). CRC Press, Boca Raton, Fl,
USA pp. 229-246.
Kristinsson, H.G. and Rasco, B.A. (2000a). Biochemical and functional properties of Atlantic
salmon (Salmo salar) muscle proteins hydrolysed with various alkaline proteases. J. Agri.
Food Chem. 48: 657-666.
Kristinsson, H.G. and Rasco, B.A. (2000b). Kinetics of the hydrolysis of Atlantic salmon
(Salmo salar) muscle proteins by alkaline protease and a visceral serine protease mixture.
Process Biochem. 36: 131-139.
Kristinsson, H.G. and Rasco, B.A. (2000c). Fish protein hydrolysates: production, biochemical
and functional properties. Crit. Rev. Food Sci. Nutr. 40: 43-81.
Lallo, C.H.O., Singh, R., Donawa, A.A. and Madoo, G. (1997). The ensiling of poultry offal
with sugar cane molasses and lactobacillus culture for feeding to growing/fi nishing pigs
under tropical conditions. Animal Feed Sci. Technol. 67: 213-222.
Li, D., Bode, O., Drummond, H. and Sinclair, A.J. (2003). Omega-3 (n-3) fatty acids. In: Lipids
for Functional Foods and Nutraceuticals. F. D. Gunstone (eds). The Oily Press, New York,
USA pp. 225-262.
Lian, P.Z., Lee, C.M. and Park, E. (2005). Characterization of squid-processing by-product
hydrolysate and its potential as aquaculture feed ingredient. J. Agric. Food Chem. 53:
5587-5592.
Liaset, B., Lied, E. and Espe, M. (2000). Enzymatic hydrolysis of by-products from the fi shfi lleting industry; chemical characterization and nutritional evaluation. J. Sci. Food Agric.
80: 581-589.
Liaset, B., Julshman, K. and Espe, M. (2003). Chemical composition and theoretical nutritional
evaluation of the produced fractions from enzymatic hydrolysis of salmon frames with
protamex. Process Biochem. 38: 1747-1759.
Liu, X.Q. and Li, Y.H. (2000). Epidemiological and nutritional research on prevention of
cardiovascular disease in China. Br. J. Nutr. 84-S2: 199-203.
Kim, S.K. and Mendis, E. (2006). Bioactive compounds from marine processing by-products
—a review. Food Res. Int. 39: 383-393.
Kim, S.K., Kim, Y.T., Byun, H.G., Nam, K.S., Joo, D.S. and Shahidi, F. (2001). Isolation and
characterization of antioxidative peptides from gelatin hydrolysate of Alaska Pollack
skin. J. Agric. Food Chem. 49: 1984-1989.
Kim, S.K., Mendis, E. and Shahidi, F. (2008). Marine fi sheries by-products as potential
nutraceuticals: an overview. In: Marine Nutraceuticals and Functional Foods.
Nutraceutical Food Science and Technology, Volume 7. C. Barrow and F. Shahidi (eds).
CRC Press, Boca Raton, Fl., USA pp 1-22.
Kim, Y.K., Bae, J.H., Oh, B.K., Lee, W.H. and Choi, J.W. (2002). Enhancement of proteolytic
enzyme activity excreted from Bacillus stearothermophilus for a thermophilic aerobic
digestion process. Biores. Technol. 82: 157–164.
Kittur, F.S., Vishnukumar, A.B., Varadaraj, M.C. and Taranathan, R.N. (2005).
Chitooligosaccharides–preparation with the aid of pectinase isozyme from Aspergillus
niger and their antibacterial activity. Carbohyd. Res. 340: 1239-1245.
Knorr, D. (1991). Recovery and utilization of chitin and chitosan in food processing waste
management. Food Technol. 45: 114-120.
Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H. and Simpson, B.K. (2006).
Effects of addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction
and characteristics of fi sh sauce made from sardine (Sardinella gibbosa). Food Chem. 98:
440-452.
Kristinsson, H.G. (2007). Aquatic food protein hydrolysates. In: Maximizing the Value of
Marine By-Products. F. Shahidi (ed). CRC Press, Boca Raton, Fl., USA pp. 229-248.
Kristinsson, H.G. (2008). Functional and bioactive peptides from hydrolyzed aquatic food
proteins. In: Marine Nutraceuticals and Functional Foods. Nutraceutical Food Science
and Technology, Volume 7. C. Barrow and F. Shahidi (eds). CRC Press, Boca Raton, Fl,
USA pp. 229-246.
Kristinsson, H.G. and Rasco, B.A. (2000a). Biochemical and functional properties of Atlantic
salmon (Salmo salar) muscle proteins hydrolysed with various alkaline proteases. J. Agri.
Food Chem. 48: 657-666.
Kristinsson, H.G. and Rasco, B.A. (2000b). Kinetics of the hydrolysis of Atlantic salmon
(Salmo salar) muscle proteins by alkaline protease and a visceral serine protease mixture.
Process Biochem. 36: 131-139.
Kristinsson, H.G. and Rasco, B.A. (2000c). Fish protein hydrolysates: production, biochemical
and functional properties. Crit. Rev. Food Sci. Nutr. 40: 43-81.
Lallo, C.H.O., Singh, R., Donawa, A.A. and Madoo, G. (1997). The ensiling of poultry offal
with sugar cane molasses and lactobacillus culture for feeding to growing/fi nishing pigs
under tropical conditions. Animal Feed Sci. Technol. 67: 213-222.
Li, D., Bode, O., Drummond, H. and Sinclair, A.J. (2003). Omega-3 (n-3) fatty acids. In: Lipids
for Functional Foods and Nutraceuticals. F. D. Gunstone (eds). The Oily Press, New York,
USA pp. 225-262.
Lian, P.Z., Lee, C.M. and Park, E. (2005). Characterization of squid-processing by-product
hydrolysate and its potential as aquaculture feed ingredient. J. Agric. Food Chem. 53:
5587-5592.
Liaset, B., Lied, E. and Espe, M. (2000). Enzymatic hydrolysis of by-products from the fi shfi lleting industry; chemical characterization and nutritional evaluation. J. Sci. Food Agric.
80: 581-589.
Liaset, B., Julshman, K. and Espe, M. (2003). Chemical composition and theoretical nutritional
evaluation of the produced fractions from enzymatic hydrolysis of salmon frames with
protamex. Process Biochem. 38: 1747-1759.
Liu, X.Q. and Li, Y.H. (2000). Epidemiological and nutritional research on prevention of
cardiovascular disease in China. Br. J. Nutr. 84-S2: 199-203.