Variations of nutritional and putrescent compositions during enzymolysis of Acetes chinensis-Reference-Cited by-同舟云学术

Variations of nutritional and putrescent compositions during enzymolysis of Acetes chinensis

Published:2021-01-01 Issue:1 Volume:19 Page:476-482
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Lv Feng¹,Zhong Chenhui²,Wu Shuiqing²,Wang Linghua³,Wu Haiyan¹,Sun Jiang¹

Affiliation:

1. Schoool of Environment and Bioengineering, Nantong College of Science and Technology, Nantong, Jiangsu, China

2. Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian Province, Xiamen, Fujian, China

3. R&D, Zhejiang Eiifne Marine Biological Products Co., Ltd, Taizhou, Zhejiang, China

Funder

Nantong Science and Technology College

Qinglan project of Jiangsu Province

Nantong Science and Technology program

Open Program of Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2021.1917666

Reference35 articles.

1. Quality and Food Safety of Shrimp Paste Produced In District of Takalar, Province of South Sulawesi

2. Astaxanthin Extraction From Shrimp Waste by Lactic Fermentation and Enzymatic Hydrolysis of the Carotenoprotein Complex

3. Pilot-scale production of soybean oligopeptides and antioxidant and antihypertensive effects in vitro and in vivo

4. Enzymatically excised oligopeptides from Bellamya bengalensis shows potent antioxidative and anti-hypertensive activity

5. Disruption of Phaffia rhodozyma cells and preparation of microencapsulated astaxanthin with high water solubility

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