Effect of garlic extract on physical, oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas (pangasianodon hypophthalmus) surimi-Reference-Cited by-同舟云学术

Effect of garlic extract on physical, oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas (pangasianodon hypophthalmus) surimi

Published:2015-07-29 Issue:12 Volume:52 Page:7994-8003
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Majumdar Ranendra K.,Saha Apurba,Dhar Bahni,Maurya Pradip K.,Roy Deepayan,Shitole Snehal,Balange Amjad K.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-015-1952-7.pdf

Reference56 articles.

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4. Balange A, Benjakul S (2009) Enhancement of gel strength of bigeye snapper (priacanthus tayenus) surimi using oxidised phenolic compounds. Food Chem 113:61–70

5. Baron C P, Kjaersgard IVH, Jessen F, Jacobsen C (2007) Protein and lipid oxidation during frozen storage of rainbow trout (oncorhynchus mykiss). J Agric Food Chem 8118–8125.

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