Stability of papain-treated grass carp (Ctenopharyngodon idellus) protein hydrolysate during food processing and its ability to inhibit lipid oxidation in frozen fish mince-Reference-Cited by-同舟云学术

Stability of papain-treated grass carp (Ctenopharyngodon idellus) protein hydrolysate during food processing and its ability to inhibit lipid oxidation in frozen fish mince

Published:2013-05-28 Issue:1 Volume:52 Page:542-548
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Li Xue,Luo Yongkang,You Juan,Shen Huixing

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-013-1031-x.pdf

Reference30 articles.

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4. Choe JH, Jang A, Lee ES, Choi JH, Choi YS, Han DJ, Kima HY, Lee MA, Shima SY, Kim CJ (2011) Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage. Meat Sci 87:12–18

5. D’Hondt M, Demaré W, Dorpe SV, Wynendaele E, Burvenich C, Peremans K, Spiegelee BD (2011) Dry heat stress stability evaluation of casein peptide mixture. Food Chem 128:114–122

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