Alpha-amylase inhibitory activity of collagen hydrolysate from Asian bullfrog skin and its application in dark chocolate-Reference-Cited by-同舟云学术

Alpha-amylase inhibitory activity of collagen hydrolysate from Asian bullfrog skin and its application in dark chocolate

Published:2024-01-16 Issue:1 Volume:10 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Indriani Sylvia¹²^ORCID,Benjakul Soottawat³⁴^ORCID,Sitanggang Azis Boing⁵,Karnjanapratum Supatra⁶⁷^ORCID,Nalinanon Sitthipong¹^ORCID

Affiliation:

1. School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand

2. School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand

3. The International Center of Excellence in Seafood Sciences and Innovation, Prince of Songkla University, Songkhla, Thailand

4. Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand

5. Department of Food Science and Technology, IPB University, Kampus IPB Darmaga, Bogor, Indonesia

6. Division of Marine Product Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand

7. Cluster of Innovation for Sustainable Seafood Industry and Value Chain Mangement, Chiang Mai University, Chiang Mai, Thailand

Funder

King Mongkut’s Institute of Technology Ladkrabang

Publisher

Informa UK Limited

Subject

Agricultural and Biological Sciences (miscellaneous),Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2023.2300180

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5. Effects of particle size distribution and composition on rheological properties of dark chocolate