相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Full Utilization of Squid Meat and Its Processing By-products: Revisit
Avtar Singh et al.
FOOD REVIEWS INTERNATIONAL (2022)
Protein Hydrolysate from Splendid Squid (Loligo formosana) Fins: Antioxidant, Functional Properties, and Flavoring Profile
Avtar Singh et al.
TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES (2022)
Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi
Yongxia Xu et al.
ULTRASONICS SONOCHEMISTRY (2022)
Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
Xiaoying Luo et al.
FOOD CHEMISTRY (2022)
Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials
Tone Aspevik et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2021)
Assessment of the biological activity of fish muscle protein hydrolysates using in vitro model systems
Shauna Heffernan et al.
FOOD CHEMISTRY (2021)
Cytoprotective Effects of Fish Protein Hydrolysates against H2O2-Induced Oxidative Stress and Mycotoxins in Caco-2/TC7 Cells
Mercedes Taroncher et al.
ANTIOXIDANTS (2021)
Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel
Avtar Singh et al.
FOODS (2021)
Development of Hydrolysis and Defatting Processes for Production of Lowered Fishy Odor Hydrolyzed Collagen from Fatty Skin of Sockeye Salmon (Oncorhynchus nerka)
Krisana Nilsuwan et al.
FOODS (2021)
Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation
Xinbo Zhuang et al.
CARBOHYDRATE POLYMERS (2020)
Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch
Huabin Luo et al.
FOOD AND BIOPROCESS TECHNOLOGY (2020)
Effects of ultrasound-assisted heating on aroma profile, peptide structure, peptide molecular weight, antioxidant activities and sensory characteristics of natural fish flavouring
Fabrice B. Siewe et al.
ULTRASONICS SONOCHEMISTRY (2020)
Effect of Catla catla roe protein isolate on textural and sensorial properties of surimi gel from Piaractus brachypomus
Prathamesh R. Bharane et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)
Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products
Longteng Zhang et al.
FOOD CHEMISTRY (2020)
Combined effect of microbial transglutaminase and ethanolic coconut husk extract on the gel properties and in-vitro digestibility of spotted golden goatfish (Parupeneus heptacanthus) surimi gel
Avtar Singh et al.
FOOD HYDROCOLLOIDS (2020)
Effect of chitooligosaccharide from squid pen on gel properties of sardine surimi gel and its stability during refrigerated storage
Avtar Singh et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi
Tran Hong Quan et al.
JOURNAL OF TEXTURE STUDIES (2019)
Evaluation of the non-aldehyde volatile compounds formed during deep-fat frying process
Qing Zhang et al.
FOOD CHEMISTRY (2018)
Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma
Yu Fu et al.
FOOD CHEMISTRY (2018)
Flavored-functional protein hydrolysates from enzymatic hydrolysis of dried squid by- products: Effect of drying method
Pattraporn Sukkhown et al.
FOOD HYDROCOLLOIDS (2018)
Combination effect of high pressure treatment and ethanolic extract from coconut husk on gel properties of sardine surimi
Natchaphol Buamard et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Cross-Linking Activity of Ethanolic Coconut Husk Extract Toward Sardine (Sardinella albella) Muscle Proteins
Natchaphol Buamard et al.
JOURNAL OF FOOD BIOCHEMISTRY (2017)
Enhancement of Gel Properties of Sardine Surimi using Squid Ink Tyrosinase in Combination with Coconut Husk Extract
Naveen Kumar Vate et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2017)
Characteristics and Functional Properties of Ovary from Squid Loligo Formosana
Avtar Singh et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2017)
Effect of serine protease inhibitor from squid ovary on gel properties of surimi from Indian mackerel
Avtar Singh et al.
JOURNAL OF TEXTURE STUDIES (2017)
Enhancement of Gel Properties of Sardine Surimi using Squid Ink Tyrosinase in Combination with Coconut Husk Extract
Naveen Kumar Vate et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2017)
Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts
Natchaphol Buamard et al.
FOOD HYDROCOLLOIDS (2015)
Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel
Naveen Kumar Vate et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)
Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) protein isolate as influenced by haemoglobin
Suthasinee Yarnpakdee et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Functional, antioxidant and antibacterial properties of protein hydrolysates prepared from fish meat fermented by Bacillus subtilis A26
Ines Jemil et al.
PROCESS BIOCHEMISTRY (2014)
Ink From Longfin Inshore Squid, Doryteuthis pealeii, as a Chemical and Visual Defense Against Two Predatory Fishes, Summer Flounder, Paralichthys dentatus, and Sea Catfish, Ariopsis felis
Charles D. Derby et al.
BIOLOGICAL BULLETIN (2013)
An Interplay Between Electrostatic and Polar Interactions in Peptide Hydrogels
Katherine Joyner et al.
BIOPOLYMERS (2013)
Combining Effect of Microbial Transglutaminase and Bambara Groundnut Protein Isolate on Gel Properties of Surimi from Sardine (Sardinella albella)
Tanaji G. Kudre et al.
FOOD BIOPHYSICS (2013)
Free Radical Lipid Peroxidation: Mechanisms and Analysis
Huiyong Yin et al.
CHEMICAL REVIEWS (2011)
Study on seafood volatile profile characteristics during storage and its potential use for freshness evaluation by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry
Zhuomin Zhang et al.
ANALYTICA CHIMICA ACTA (2010)
The Biosynthesis of the Aroma Volatile 2-Methyltetrahydrothiophen-3-one in the Bacterium Chitinophaga Fx7914
Thorben Nawrath et al.
CHEMBIOCHEM (2010)
Effect of heat treatment of film-forming solution on the properties of film from cuttlefish (Sepia pharaonis) skin gelatin
Md. Sazedul Hoque et al.
JOURNAL OF FOOD ENGINEERING (2010)
Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds
Amjad Balange et al.
FOOD CHEMISTRY (2009)
Characterization of volatile compounds in a fermented and dried fish product during cold storage
B. Nordvi et al.
JOURNAL OF FOOD SCIENCE (2007)
Proximate composition, fatty acid analysis and protein digestibility-corrected amino acid score of three Mediterranean cephalopods
Spiros Zlatanos et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2006)
Cryoprotective effects of shrimp head protein hydrolysate on gel forming ability and protein denaturation of lizardfish surimi during frozen storage
Yaowalux Ruttanapornvareesakul et al.
FISHERIES SCIENCE (2006)
Viscoelastic properties of Carbopol 940 gels and their relationships to piroxicam diffusion coefficients in gel bases
R A-sasutjarit et al.
PHARMACEUTICAL RESEARCH (2005)
Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains
L Marilley et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
The effect of whitening agents on the gel-forming ability and whiteness of surimi
S Benjakul et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2004)
Esters and their biosynthesis in fermented dairy products: a review
SQ Liu et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis
K Morita et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)
Headspace volatiles of sockeye and pink salmon as affected by retort process
B Girard et al.
JOURNAL OF FOOD SCIENCE (2000)
分享论文
